Welcome to this week's 'Eat Like a K-pop Star.' It's the weekly series where we showcase a delicious Korean specialty or something we've seen a K-pop star chowing down on lately and show you how to get or create some food of your own.

It looks like 4Minute had a feast recently, and a star player in some of the boxed meals were jumbo prawn, or daeha. The shellfish are a popular and tasty treat throughout Korea. The country is, after all, a peninsula, meaning fresh, local shrimp is easy to come by and widely enjoyed in a variety of ways.

Part of the reason daeha is so widely adored is its versatility. They're sweet and succulent on their own, but are also good vessels for spicy marinades, rich melted butter, fresh herbs, or creamy dips. You can fry 'em up or toss them in a noodle dish. Plus, they're not fishy-tasting, so it's the perfect way to introduce seafood to kids or other picky eaters.

Luckily for the cooking-averse, one of the most delicious ways to enjoy jumbo prawns is one of the simplest ways to prepare them: steaming shrimp on rock salt.

It's also quick and very affordable, because you only need one ingredient besides the prawn: salt. Specifically rock salt, which is available at almost all grocery stores or even hardware stores.

To start, fill a large pan with a few generous layers of rock salt (this stuff is cheap, so don't be afraid to go all out.) Heat the pan slowly until it's piping hot and even a little steamy or smoky.

Then, arrange the shrimp across the salt. They can be close, but try to avoid them touching.

A few notes about buying your daeha: If you're preparing them this way, they must be heads-on prawn, otherwise the end result will be way too salty. (You don't have to eat the heads, of course, you can cut or rip them off before serving.) If you're not too squeamish and have a good seafood vendor near your home, you can buy these live and throw them right on the salt still moving. If you're buying them already killed, make sure they're as fresh as possible and have been kept in a refrigerated location.

Now, your shrimp are atop the salt. Put the top on the pan and let them steam for about 10 minutes, until the shells are a rosy pink. If you cut one open, the inside should be tender and white the whole way through.

Serve immediately. The end result? A hot, just-salty-enough, succulent daeha. If you really want to go Korean, you can dunk that guy in some gochujang, the spicy red bean paste that's the staple of Korean cooking. The heat of the sauce paired with the sweetness of the shrimp is a winning combo.

The first recipe shown in this Korean cooking show is a great demonstration of how to get a delicious salty daeha.

They're a crowd-pleaser and easy for amateur cooks. Make them as an appetizer for your next dinner party and let us know what your guests think!