Seafood in Korean barbecue is a fairly new concept that often takes a backseat to the timeless appeal of its pork and beef counterparts. However, when introduced alongside other classic meats, seafood can lend a delightfully briny and luxurious feel to your Korean barbecue experience. Due to its novelty, it’s not surprising that a lot of us have many questions about which seafood is more suited for the grill. Afterall, the ocean’s bounty is more than abundant, overflowing with various fish, crustaceans, and molluscs! Here are seven delicious seafoods that char beautifully over dry heat.
Shrimp
Shrimp, or shellfish in general, are some of the most stellar performers on the grill. These protein-packed creatures require minimal to no preparation prior to grilling, and their firm shells keep their flesh fresh and juicy. And did you know: the shells actually impart a subtle, savoury taste too? So keep them unpeeled until serving time, allowing the grill to work its magic, infusing them with smokiness and crispiness permeating a tender within. The pristine profile for shrimp also makes a great canvas for various dipping sauces, from those that are spicy and tangy to sweet and salty!
Fish
Fish tastes great when grilled because the high heat adds depth of flavour to its clean and delicate taste. While versatile and delicious, do take note of which fish to subject to the grill, as not all fish can withstand exposure to high heat. For instance, some fish have flesh that can easily fall apart, burn, or stick to the grill. Instead, opt for thick and hearty fish such as salmon, sea bass and halibut.
Squid
Grilled squid is ubiquitous in culinary traditions worldwide and it’s no wonder that diners look forward to seeing it at Korean barbecue restaurants. It possesses one of the most unique textures in seafood — firm and springy — and can be considered mildly sweet and even nutty. Squid is perfect for absorbing the rich flavours of K-BBQ, with a light sweetness that caramelises over a slow cook over charcoal. Is your mouth watering yet? Just make sure not to cook it for too long, as overcooked squid can get tough and rubbery.
Abalone
Abalone is a sizable and expensive mollusc often served at special occasions. Its natural taste is described as buttery and savoury, and its texture is known to be tender and chewy. Different varieties of abalone and modes of storage can lead to slightly different interpretations of its flavour. For example, a fresh abalone might be crunchier than one canned or dried. Most Korean barbecue restaurants serve fresh abalone for its succulence and sweetness fresh after harvesting. Cook abalone over the grill, shell intact, for a gentle and smoky treat you can enjoy straight from the shell.
At Nami Korean Grill House, we serve premium Korean abalone for the best taste experience.
Octopus
Grilled octopus has a hold on many of us seafood lovers. Firstly, it’s perceived as a sumptuous treat; and secondly, its crisp exterior that gives way to moist, luscious flesh is a texture contrast that nobody can resist. It’s also so much fun to eat, with long tentacles full of bite. Because octopus is naturally chewy, it is often tenderised by poaching first before grilling. This achieves the perfect balance of firmness and succulence once it hits the hot charcoal grill. Consider pairing grilled octopus with soju.
Clams
Grilled clams are a fail-safe seafood dish that is as easy as it is tasty. Korea, notably, is known for its grilled clams, such as in Busan where the city is encircled by sea. One of their modern specialties includes clams lightly charred and topped with melted mozzarella cheese. The taste of the sea is unmistakable in these molluscs, which range from bite-sized to palm-sized. If you’re handling the grill, all you have to do is wait for their shells to pop open to know they’re ready to eat. Soft and sea-like, clams are versatile and can be dressed in garlic, butter, lemon juice, or go on their own with various dipping sauces.
Scallops
Despite their relation to clams, scallops are molluscs with a distinctive taste that sets them apart from the fishy and rich profile of their clam relatives. These dense and petite mounds are described as creamy, freshly briny, and slightly sweet — quite the combination for infusing with the smoky aroma of the grill. They’re also among the fastest seafood to be cooked. Offering an alternative experience to tasting pan-seared scallops, when done well, barbecued scallops are tender, juicy and bursting with flavour, a delicacy in both taste and texture.
Final Thoughts
Korea is a treasure trove of oceanic gems and it would be a waste not to savour them yourself. Transform your Korean barbecue affair from ordinary to extraordinary by exploring quality seafood offerings for a touch of freshness and luxury! From succulent shrimp to tender octopus and flavourful scallops, each seafood selection brings its own unique palette of delightful qualities to the grill. By mastering the art of grilling seafood, or entrusting it to expert grill attendants, you unlock endless culinary possibilities. Create magical and memorable moments shared with loved ones around the barbecue (built conveniently in the middle of the table) with us at Nami Korean Grill House today!
