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10 recipes found.
Ttukdak Hyung's Hong Kong-style Steamed Scallops with Glass Noodles
An exotic, high-end scallop dish made by topping thin glass noodles with Haesung soy sauce and aromatic vegetable oil sauce, then steaming with red scallops.
Ttukdak Hyung's Seasoned Scallop Jang
A rice-stealing side dish made by steaming fresh red scallops, removing the meat, and tossing it in a sweet and spicy special seasoning inspired by seasoned raw crab.
Ttukdak Hyung's Scallop Seaweed Soup
A clear, deeply savory seaweed soup made by sautéing seaweed in perilla oil, then simmering it with scallop broth and plump scallop meat.
Ttukdak Hyung's Scallop Ramyun
A super simple, ultimate hangover ramyun made by using the milky broth left from steaming scallops instead of plain water, with vegetables and scallop meat added.
Ttukdak Hyung's Cheese Baked Scallops
Steamed scallops without fishy smell topped with sweet corn, chogochujang mayonnaise sauce, and plenty of mozzarella cheese, then baked in the oven.
Ttukdak Hyung's Scallop Pasta
An oil-based pasta where olive oil is infused with garlic and peperoncino, and the scallop steaming liquid is used as broth to maximize savory flavor.
Kim Dae-seok's Steamed Red Scallops
Removing fishy odor by surrounding the clams with soju, then steaming for 6 minutes and resting for 1 minute to achieve tender and sweet red scallops
Ttukdak Hyung's Butter-Grilled Scallops
A drinking snack dish where garlic and onion are sautéed in butter to release their full aroma, scallop meat is grilled until golden, and Parmesan cheese powder adds extra flavor.
Kim Jin-soon's Seafood Kalguksu
A restaurant-style seafood kalguksu with a refreshing broth made by infusing minced garlic and simmering seafood.
Striker Chef's Red Scallops with Saffron Cream Sauce
A high-end dish featuring the umami-rich broth from wine-steamed scallops, blended with the mildness of potatoes and the vibrant golden hue of premium saffron.