📝 About This Recipe
Transport yourself to the bustling seaside tents of Busan with Joegae-gui, a quintessential Korean coastal delicacy where the ocean's briny sweetness meets the smoky char of the grill. This interactive dining experience features plump, succulent clams bubbling in their own juices, enhanced by a savory kick of gochujang and a decadent melt of mozzarella cheese. It is a celebratory dish that perfectly captures the 'pojangmacha' (street stall) spirit—fun, communal, and bursting with vibrant umami flavors.
🥗 Ingredients
The Shellfish
- 2 kg Large Clams (A mix of Manilla, Cherrystone, or Quahogs; scrubbed clean)
- 4-6 pieces Scallops (Large sea scallops in the half-shell if available)
- 2 tablespoons Sea Salt (For purging the clams)
Spicy Gochujang Butter Sauce
- 2 tablespoons Gochujang (Korean red chili paste)
- 1 tablespoon Soy Sauce (Low sodium preferred)
- 1 tablespoon Honey (Or plum syrup (maesil-cheong))
- 4 cloves Garlic (Minced very finely)
- 3 tablespoons Unsalted Butter (Melted)
- 1 tablespoon Rice Wine (Mirin or Cheongju)
Toppings and Garnish
- 1.5 cups Mozzarella Cheese (Shredded)
- 3 stalks Green Onions (Finely chopped)
- 1 piece Red Chili Pepper (Thinly sliced for heat)
- 1/2 cup Sweet Corn (Canned or fresh kernels)
- 1 piece Lemon (Cut into wedges)
👨🍳 Instructions
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1
Begin by purging the clams (haegam). Dissolve 2 tablespoons of sea salt in a large bowl of cold water. Add the clams, cover with a dark cloth to mimic the ocean floor, and let sit for at least 30-60 minutes so they spit out any sand.
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2
After purging, scrub the shells vigorously under cold running water with a stiff brush to remove any debris or grit. Rinse thoroughly and drain.
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3
In a medium bowl, whisk together the melted butter, gochujang, soy sauce, honey, minced garlic, and rice wine until smooth. This will be your 'magic' basting sauce.
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4
Prepare your grill. If using charcoal (highly recommended for flavor), wait until the coals are glowing red with a light layer of grey ash. If using gas, preheat to medium-high.
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5
Carefully shuck the larger clams and scallops, keeping the meat on one half of the shell. For smaller clams, you can place them whole on the grill and wait for them to pop open.
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6
Arrange the half-shell clams and scallops on the grill grate. Ensure they are level so their precious natural juices don't spill out.
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7
As the clams begin to heat up and release their liquid, spoon about 1-2 teaspoons of the gochujang butter sauce onto each clam.
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8
Sprinkle a pinch of sweet corn and a generous amount of shredded mozzarella cheese over the top of each sauced clam.
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9
Close the grill lid for 2-3 minutes. This traps the heat, allowing the cheese to melt into a gooey, bubbly blanket and the clam meat to cook through.
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10
Monitor the clams closely. Once the cheese is bubbling and slightly browned at the edges, and the clam meat is opaque and firm, they are ready.
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11
Garnish immediately with chopped green onions and a slice of red chili for a pop of color and heat.
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12
Carefully remove from the grill using tongs—the shells will be extremely hot. Serve immediately with lemon wedges on the side.
💡 Chef's Tips
Don't skip the purging step; nothing ruins a clam feast like a mouthful of sand. If a clam does not open during the initial heating phase, discard it, as it was likely dead before cooking. Use a muffin tin or small rings of crumpled aluminum foil on the grill to stabilize wobbly clam shells. For an extra smoky flavor, add a few soaked hickory or cherry wood chips to your charcoal. Adjust the gochujang amount to your spice tolerance; for a milder version, increase the butter and honey.
🍽️ Serving Suggestions
Serve with chilled Korean Soju or a crisp, cold Lager to cut through the richness of the butter and cheese. Pair with a side of 'Jumeok-bap' (seasoned rice balls) to soak up the leftover spicy clam liquor. Offer a dipping bowl of 'Chogochujang' (vinegared red chili paste) for those who want an extra zing. A side of refreshing pickled radish (Danmuji) provides a perfect crunchy contrast to the soft clams. Finish the meal by grilling some skewered green onions or sliced king oyster mushrooms.