Korean Steamed Scallops
Garibi-jjim is a Korean steamed scallop dish prepared with rice wine, garlic, butter, and a splash of soy sauce. The scallops steam open in the flavored broth, yielding plump, briny meat infused with garlic and butter. Rice wine eliminates any off-putting ocean smell while adding subtle sweetness to the cooking liquid. With quick preparation and minimal ingredients, this dish works well as an appetizer or as a side with drinks.
Adjust Servings
Instructions
- 1
Scrub scallop shells clean and drain.
- 2
Bring steamer water to a boil and place scallops in.
- 3
Top each scallop with garlic and a little rice wine.
- 4
Steam on high for 6-7 minutes and turn off heat.
- 5
Add butter and green onion, let melt, then finish with a splash of soy sauce.
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