Korean Steamed Scallops

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Garibi-jjim is a Korean steamed scallop dish that depends as much on timing as on seasoning.

The scallops are placed in their shells, covered, and steamed with rice wine, garlic, and butter. Rice wine vapor penetrates the flesh as it cooks, stripping away the oceanic sharpness while the shells trap the released juices underneath. Pulling the scallops off heat before they contract fully is the key move - left too long, they turn rubbery and lose their natural sweetness. Butter melts into the pooled juices inside each shell, forming a warm, savory sauce without any extra work. A small pour of soy sauce sharpens the umami, and thinly sliced green onion laid over the top cuts through the richness with a fresh note. The entire preparation takes under fifteen minutes, which makes this a practical choice for an impromptu drinking spread or as a starter when a more elaborate main follows.

Ingredients

servings

IngredientAmountUnit

scallops700 gg

minced garlic1 tbsptbsp

green onion½ eaea

rice wine1 tbsptbsp

soy sauce1 tbsptbsp

butter10 gg

water500 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Scrub 700 g scallops with a brush, working into the grooves and edges of the shells to remove sand.

Rinse quickly under cold water, then drain well so extra water does not dilute the steaming juices.
2

Finish

Slice 1/2 green onion thinly on the diagonal and keep it ready for finishing.

Cut 10 g butter into small pieces so it can be divided over the hot scallops and melt evenly.
3

Control

Pour 500 ml water into the steamer and set it over medium-high heat.

When the water boils and steady, strong steam rises, the steamer is ready for the scallops.
4

Step

Arrange the scallops so the shells sit level and can hold their juices.

Divide 1 tbsp minced garlic over them, then drizzle 1 tbsp rice wine evenly to soften the shellfish aroma as they steam.
5

Control

Cover and steam over high heat for 6-7 minutes.

Start checking at about 5 minutes, and turn off the heat as soon as the flesh is opaque, plump, and the shells have opened.
6

Season

Discard any scallop that remains closed.

Remove the opened scallops promptly, melt a little butter on each, drizzle with 1 tablespoon soy sauce, and top with green onion.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Garibi-jjim uses rice wine steam to keep scallops plump while lifting delicate sea notes.
Finish cue: Start checking at about 5 minutes, and turn off the heat as soon as the flesh is opaque, plump, and the shells have opened.
Avoid this: Pulling the scallops off heat before they contract fully is the key move - left too long, they turn rubbery and lose their natural sweetness.