Korean Mixed Grilled Seafood
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.
Adjust Servings
Instructions
- 1
Clean seafood and season with olive oil, salt, and pepper.
- 2
Heat grill and place seafood on it.
- 3
Grill shrimp and scallops 2~3 minutes, squid 3~4 minutes.
- 4
Grill clams until they open.
- 5
Squeeze lemon juice over and serve.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Grilled Mixed Mushrooms
Mushroom-gui is a Korean grilled mixed mushroom dish combining king oyster, shiitake, and oyster mushrooms, seasoned simply with butter, minced garlic, salt, and black pepper. Each mushroom variety contributes a different texture: king oyster offers a dense, meaty chew from its thick stem, shiitake delivers concentrated umami from its cap, and oyster mushrooms add a delicate, silky shred. The key technique is to resist stirring the mushrooms after placing them in the pan-their high water content must evaporate first before the surfaces can brown and develop flavor. Adding butter partway through rather than at the start prevents it from burning while still infusing the mushrooms with its richness.
Korean Grilled Webfoot Octopus
Cleaned webfoot octopus is tossed in a marinade of gochujang, chili flakes, soy sauce, and sugar for ten minutes, then seared on high heat for just three to four minutes. The brief cook time preserves the octopus's natural springy texture, while the intense flame adds a smoky char to the spicy glaze. Green onion tossed in at the very end introduces a fresh, sharp note that cuts through the heat.
Korean Grilled Hard Clams with Doenjang Sauce
Baekhap doenjang gui is a Korean grilled clam dish where hard clams are topped with doenjang sauce and cooked over direct flame or in an oven. The clams are purged in salt water for at least three hours, then shucked to leave the meat on one half shell. A sauce of doenjang mixed with minced garlic, cheongyang chili, and sesame oil is spread thinly on each clam; too much doenjang overwhelms the natural brininess of the shellfish. Over high direct heat for three to four minutes, the doenjang surface chars slightly, developing a roasted, caramelized aroma while the clam meat contracts and its juices concentrate. Finely chopped scallion scattered on top provides a green visual contrast. The critical timing indicator is when the liquid pooled in the shell begins to bubble; at that point the clams should come off the heat immediately, because further cooking toughens the meat. The dish layers two kinds of salinity, the ocean salt of the clam and the fermented salt of the doenjang, into a single intense bite.
Korean Grilled Squid and Pork
Osam-gui is a Korean mixed grill of squid and pork belly marinated together in a spicy sauce of gochujang, soy sauce, sugar, minced garlic, and sesame oil, then cooked on a pan or grill. As the pork belly renders its fat, it merges with the marinade to form a rich, savory-spicy sauce in the pan that the squid absorbs during cooking, producing a deeper flavor than either ingredient would achieve alone. The two proteins cook at very different rates, so the pork belly goes in first for five to six minutes to render its fat and partially cook through before the squid is added-squid toughens past three to four minutes of heat exposure. The gochujang paste scorches easily at high temperatures, so maintaining medium heat and turning the pieces frequently is necessary to build a glossy glaze without any burnt bitterness.
Korean Seafood Stew (Shrimp, Squid & Clam Spicy Pot)
Haemul jjigae is a spicy Korean seafood stew loaded with shrimp, squid, and clams simmered in a broth seasoned with gochugaru and gochujang. Cubed tofu and sliced zucchini absorb the rich shellfish-infused liquid, adding substance to every spoonful. The clams release a briny sweetness that balances the heat from Korean chili peppers and red pepper flakes. Served bubbling in a stone pot with green onion scattered on top, it pairs naturally with steamed white rice.
Korean Seafood Hot Pot (Shrimp, Squid & Crab Spicy Pot)
Haemul jeongol is a seafood hot pot loaded with shrimp, Manila clams, squid, and a whole blue crab, all simmered together in a kelp stock seasoned with gochujang and gochugaru. Each type of seafood contributes its own character - the clams release their liquor, the crab sweetens the broth, the squid adds chew, and the shrimp bring a clean bite. Tofu and zucchini round out the pot. Served bubbling in a wide vessel at the table, it is a communal dish built for sharing.