Ttukdak Hyung's Chadol Samhap

Name: Ttukdak Hyung's Chadol Samhap
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 pack pen shell scallops; 1 pack thin brisket; 1 pack assorted mushrooms; Seasoning (seasoned salt, garlic powder, black pepper); Aged kimchi (as needed)

A premium samhap made with budget-friendly scallops and thin brisket, sprinkled with a secret meat seasoning and grilled with aged kimchi and mushrooms, all wrapped together.

15 min Difficulty Easy Meat & mains

Main ingredients

scallops thin brisket mushrooms garlic powder aged kimchi

Ingredients needed

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scallops thin brisket mushrooms garlic powder aged kimchi

Ttukdak Hyung's Water Dropwort and Pork Belly Samhap

A steamed samhap dish featuring sour aged kimchi and pork belly, topped with fragrant water dropwort and enoki mushrooms, served with a special ssamjang-mayo sauce.

15 minVery easyMeat & mains

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Ttukdak Hyung's Myeongran Ojingeo Samhap Bossam

Moist steamed pork belly (bossam) served with spicy and savory seasoned myeongran jeot (salted pollack roe) and sweet-sour seasoned squid and water dropwort, making a unique three-combination bossam.

1 hr 20 minNormalMeat & mains

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for guestsrice-friendly

2 servings

Recipe

Slice the pen shell scallops and assorted mushrooms into bite-sized pieces of moderate thickness.
In a small seasoning container, combine seasoned salt, garlic powder, and black pepper in the right proportions, shake well to prepare the secret meat seasoning blend.
Heat a large pan, then arrange the thin brisket, scallops, rinsed aged kimchi, and assorted mushrooms neatly on the pan.
As the ingredients sizzle, sprinkle the prepared secret seasoning evenly over all the ingredients, not just the meat, and grill.
Place a piece of the well-grilled, savory aged kimchi, top with mushroom, scallop, and brisket in order, roll it up, and enjoy in one bite.

Slice scallops and assorted mushrooms into bite-sized pieces for grilling.
Mix seasoned salt, garlic powder, and black pepper to create umami-packed meat seasoning.
Place thin brisket, scallops, aged kimchi, and mushrooms on a pan, sprinkle seasoning, grill until golden, and enjoy as samhap.

Cooking tips

If pen shell scallops are cooked too long, they lose moisture and become rubbery; for best results, cook them lightly and briefly when the brisket renders its savory oil.
The blend of seasoned salt and garlic powder, which adds a subtle pungency, is a golden ratio seasoning used by large meat processing markets and restaurants to remove meaty odors and enhance umami dozens of times over.

Recommended for

Those who want to enjoy high-end samhap at home cheaply and abundantly without the burden of eating out.
Those curious about the magical restaurant seasoning formula that perfectly elevates the flavor of meat dishes.
Those looking for an impressive home party menu to grill and share with family or friends around a pan on weekend evenings.

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