Steamed Rock Scallops (Hong Garibi Jjim)
Steamed Rock Scallops (Hong Garibi Jjim)
Rock Scallop Steaming Time, Cheese Grilled Scallops – How to Prepare Scallops. November Seasonal Food.
As November arrives, the thought of rock scallops comes to mind! As we transition from autumn to winter, these rock scallops become plump and wonderfully sweet. Scallop jjim (steamed scallops) and grilled scallops with cheese are excellent choices for Christmas dishes or when hosting guests. Today, I’ll introduce you to how to prepare scallops, how to steam them, and how to make grilled scallops with cheese. Scallop jjim is a truly special dish among November’s seasonal offerings! Follow these steaming tips and enjoy them by dipping them in cho-jang (spicy vinegar sauce).
Ingredients- 1kg Rock Scallops (fresh and large ones are best)
- Water (for steaming, just enough to lightly cover the pot bottom)
- 5 Tbsp Rice Wine or Mirin (to remove fishy odor and enhance flavor)
- 1 slice Lemon (optional, for removing fishy odor and adding freshness)
- Cho-jang (Spicy Vinegar Sauce, to taste for dipping)
- Mozzarella Cheese (for grilled scallops, to taste)
Cooking Instructions
Step 1
Before cooking scallops, let’s learn how to purge them and prepare them. Rock scallops don’t live in mud or sand, so rigorous purging isn’t always necessary. However, if you prefer a cleaner taste, add a tablespoon of salt to a bowl of water, submerge the scallops, cover with a plastic bag, and refrigerate for about 30 minutes. I’ll skip the purging today and focus on cleaning! Scallop shells often have slime and debris, so thorough cleaning is important. Use a brush, or even a recycled toothbrush, to scrub the shells vigorously and remove any impurities.
Step 2
After scrubbing the scallops with a brush, rinse them in a bowl of water two to three times. This process helps to further clean the inside of the scallops, removing any remaining grit.
Step 3
Now, let’s get started on making the scallop jjim! Pour a moderate amount of water into the pot. You don’t need a lot of water; just enough to cover the bottom. As the scallops steam, they release their own liquid, so too much water can make the steamed dish watery. Add a slice of lemon to help eliminate any potential fishy smell and add a hint of freshness.
Step 4
Turn on the heat and arrange the rock scallops neatly in a steamer basket over the boiling water. Next, add about 4 tablespoons of rice wine (or mirin) to further eliminate any fishy odors.
Step 5
The steaming time for scallops is about 10 minutes after the water begins to boil. Cook over medium heat; high heat can cause the liquid to boil over or the scallops to become tough. Once the water is bubbling, cover the pot with a lid and steam for 10 minutes.
Step 6
As they cook, the scallop shells will naturally begin to open slightly.
Step 7
Here are the perfectly steamed, plump rock scallops! Even just dipped in cho-jang, they are incredibly delicious with their chewy texture and abundant, savory juices. Enjoy this delightful November seasonal treat!
Step 8
For a second round, let’s make grilled scallops with cheese! Sprinkle mozzarella cheese generously over the steamed scallops. You can easily finish them by baking them briefly in an air fryer or oven. This simple step transforms them into a delightful cheese-grilled scallop dish!
