Soju
A familiar companion to grilled shellfish.
KOREAN FOOD · FROM HEAT TO FINISH
12 / 22
01 · THE DESTINATION
Jogae Gui: Korean Shellfish Grill
Scallops, clams, pen shell, and abalone bubble in their own liquor over the table grill. Butter, cheese, or cho-gochujang can change each shell.
02 · BEFORE THE FIRE
Scrub, Purge, Keep Cold
Clean shells well and discard damaged ones. Prepare tongs, gloves, butter, cheese, garlic, chili, lemon, and dipping sauce before lighting the grill.
03 · FIRST HEAT
Deep Shells Need Time
Place large scallops and pen shell first, flatter clams later. Keep natural juices inside and move any shell that flares.
04 · OPEN, BUBBLE, SEASON
Add Toppings at the End
Once shells open, loosen the meat and add butter or cheese only for the last minute. Never force or eat a shell that remains closed.
05 · READY TO SHARE
One Hot Shell at a Time
Use tongs and a glove to move finished shellfish to the edge. Cut large pen-shell adductor and abalone into shareable pieces.
06 · DIP WITH CARE
Cho-Gochujang or Lemon
Taste the first bite in its own broth, then add a touch of spicy vinegar sauce or lemon. The ocean flavor should remain clear.
07 · THE WARM FINISH
Noodles in Shellfish Broth
Finish with kalguksu or ramyeon in a light shellfish broth, adding scallions and the last clam meat.
WHAT TO DRINK · WHAT COMES AFTER
KEEP THE TABLE
GOING.
Lager
Cold beer suits butter and cheese toppings.
Lemon Soda
Citrus refreshes the salty broth.
Melon Ice Bar
Cool and casual after a smoky grill.
WHERE TO EXPERIENCE IT
TWO PLACES
WORTH THE TRIP.
One pick from the food’s best-known regional home, plus one accessible Seoul choice. Check the latest listing before visiting.
REGIONAL PICK
Oido · Siheung
Cheongchun Jogae Pocha (Main Branch)
A highly reviewed Oido shellfish-grill destination with a lively coastal atmosphere.
OPEN IN GOOGLE MAPS ↗SEOUL PICK
Wangsimni · Seoul
Jogae Changgo
A casual Seoul choice for grilling a broad selection of shellfish at the table.
OPEN IN GOOGLE MAPS ↗Coming to Korea? Use these as carefully selected starting points—and enjoy the dish where its local story feels most alive.
MAKE IT AT HOME
A SIMPLE
HOME-STYLE RECIPE.
INGREDIENTS
Korean Shellfish Grill
- Mixed live clams and scallops 1.5kg
- Abalone 300g
- Butter 40g
- Shredded cheese 100g
- Minced garlic 15g
- Chopped chili 10g
- Lemon 1
- Cho-gochujang 80g
METHOD
- 01
Scrub and purge live shellfish in salted water. Keep chilled and discard cracked or dead shellfish.
- 02
Place large, deep shells on the grill first and keep their juices level.
- 03
When shells open, loosen the meat and add a little garlic butter or cheese for the final minute.
- 04
Serve bubbling hot with lemon or cho-gochujang. Discard any shell that remains closed after cooking.
HOME NOTEUse heatproof gloves and tongs—the shells and trapped liquid are extremely hot.
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