12.346 Steamed Scallops in Soy Dressing

Cycle 12 – Item 346

17 (Fri) December 2021

Steamed Scallops in Soy Dressing

2.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Garibi is a type of Korean scallop.  Generally, scallops are not very common or esteemed in Korean cuisine, perhaps as a component in a mixed clam bake or seafood stew.   Smaller ones are typically whole sold in the shell.

To be distinguished from gwanja, the adductor muscle of certain larger clams, often used in stir-fries (see for example 4.127 Scallops in Egg Curry).

Also different from large sea scallops, served in European restaurants as pricy appetizers, sold frozen only at Costco (as for as I’m aware).

By comparison, I’d purchased a package of sliced and cleaned gwanja for exactly double the amount 8.5 years ago (see 4.142 Spaghetti with Scallops).

Perhaps the first time encountering shell-on garibi at the supermarket, I was happy to find that they’re quite cheap, so I bought a package just to see what they’re like to work with.

After an initial quick steam, the shells came apart easily.  I placed them back in the steamer on the half-shell, spooned a bit of dressing over each one (soy + sesame oil + lemon juice + garlic + shallots + gochugaru + black pepper + sugar), and steamed them for another few minutes.

Despite being whole, including roe and guts and all, plus the punchy dressing, the scallops were disappointingly dull.

As a sub-genre of news stories about Korean success on the global stage (see for example 12.335 Sun-Dried Tomato Hummus), local papers love stories about famous companies/celebrities from abroad setting up shop in Korea, also embraced as signs of Korean success on the global stage.

(See also GLOBAL FOOD GLOSSARY)

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