Scallop Showdown: Korean and Japanese Scallop Adored on Global Stage
Creatrip Team
3 months ago
Chef Jeon Ho-je discusses the international competition over seafood, focusing on scallop adductor muscles (scallop 'fans' called 관자). At the 2023 APEC in Gyeongju, Korean scallops from Goheung were served as an appetizer alongside shrimp and abalone. Japan’s Hokkaido scallops are globally renowned for their size and quality, commonly served fresh in high-end restaurants. Scallop meats are popular worldwide because they lack strong fishy taste and pair well with ingredients like lemon, truffle, cream, and seaweed. Korea farms surf clams (키조개) and bay scallops (가리비), with key differences: bay scallops prefer colder waters (7–10°C) and are tender enough to grill whole, while surf clam adductors grow larger, need quick high-heat cooking or thin slicing to avoid toughness. Frozen packs are labeled by count per kilogram (e.g., “11/15 1kg” means 11–15 pieces per kg). The chef hopes Korean scallop names will gain international recognition like Hokkaido scallops and for calmer relations across shared seas.
