Korean Mixed Grilled Seafood

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Haemul-gui modeum is a Korean mixed grilled seafood platter where shrimp, squid, Manila clams, and scallops are lightly dressed in olive oil, salt, and black pepper, then grilled at different intervals to account for each ingredient's cook time.

Shrimp and scallops need only two to three minutes, squid takes three to four, and clams stay on the grill just until their shells pop open-staggering the timing ensures everything finishes together at peak texture. Overcooking any element by even a minute turns it rubbery, so close attention is the most important ingredient in this dish. A squeeze of fresh lemon juice over the entire platter at the table brightens the natural sweetness of each shellfish and ties the assortment into a cohesive, clean-tasting spread.

Ingredients

servings

IngredientAmountUnit

Shrimp150 gg

Squid150 gg

Manila clams150 gg

Scallops6 piecepiece

Olive oil2 tbsptbsp

Salt½ tsptsp

Black pepper¼ tsptsp

Lemon1 piecepiece

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Instructions

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

6 steps

1

Heat

Pat the shrimp, squid, Manila clams, and scallops very dry before grilling.

Scrub the clam shells, discard cracked pieces, and keep the seafood in separate piles so each type can go onto the grill at the right time.
2

Season

Coat the seafood lightly with 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

Season just before grilling so the surface stays clean and the seafood does not release too much moisture.
3

Control

Heat the grill over medium-high heat for 3 to 5 minutes.

The seafood should sizzle as soon as it touches the surface, and each piece needs space so steam does not build up and soften the texture.
4

Heat

Place the squid on the grill first, cook for about 1 minute, then turn it and add the shrimp and scallops.

Remove the squid within 3 to 4 minutes, once the edges curl and the flesh turns opaque.
5

Finish

Turn the shrimp and scallops when the first side turns opaque, and cook them for only 2 to 3 minutes total.

Move them to a plate before they feel firm and tight, since carryover heat will finish them.
6

Finish

Grill the Manila clams only until the shells open, and do not spill the juices collected inside.

Arrange all the seafood together, squeeze the lemon over the platter, and serve immediately while it is hot.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Haemul-gui Modeum is a mixed platter of shrimp, squid, and scallops grilled for optimal texture.
Finish cue: Turn the shrimp and scallops when the first side turns opaque, and cook them for only 2 to 3 minutes total.
Avoid this: Seafood cooks quickly - watch carefully to avoid overcooking and toughness.