Introduction

Jogae-gui (조개구이) means “grilled shellfish,” and it is one of the great Korean seaside experiences: a platter of clams, scallops and mussels cooked over a charcoal grill at your table. As the shells pop open, they are spooned full of a rich topping – usually butter, corn, chopped vegetables and cheese, often with a dab of something spicy – and finished on the fire. Many restaurants also serve chogochujang on the side for dipping.

Jogae-gui Sauce at a Glance

What it is

• A buttery topping spooned onto grilled scallops and clams in their shells

Main ingredients

• Butter, sweet corn, onion, bell pepper or green chili, mozzarella, mayo; gochujang or chogochujang for a spicy touch

Taste

• Rich, buttery, cheesy and slightly sweet, with optional chili heat

Main uses

• Grilled scallops (gariby), clams, mussels and oysters

What is Jogae-gui Sauce Made Of?

There is no single recipe – each restaurant has its own mix – but the popular “cheese jogae-gui” topping is a Korean take on corn cheese: melted butter, sweet corn and finely chopped vegetables bound with a little Korean mayo, then covered with mozzarella. Common styles:

• Butter-garlic: butter, garlic and parsley or scallion – simple and savory.
• Corn cheese: corn, onion, pepper, mayo and mozzarella.
• Spicy: a little gochujang or gochugaru mixed into the butter.
• Dipping sauce: chogochujang or wasabi-soy for plain grilled clams.

What Does Jogae-gui Taste Like?

The shellfish brings sweet, briny juices that mix with melted butter in the shell, while the corn adds pops of sweetness and the cheese gets bubbly and lightly browned. With gochujang or green chili, a gentle heat cuts through the richness. Smoke from the charcoal ties it all together.

Popular Korean Dishes That Use Jogae-gui Sauce

Cheese Gariby-gui

Scallops on the half shell with corn cheese topping. Recipe below.

Modeum Jogae-gui

A mixed shellfish platter grilled at the table, the classic seaside order.

Gul-gui

Oysters grilled in their shells in winter, often eaten with chogochujang.

Jogae Kalguksu

Many jogae-gui restaurants finish the meal with clam noodle soup.

Easy Cheese Scallop Jogae-gui Recipe (Serves 2–3)

Ingredients

• 8–10 half-shell scallops (fresh or frozen, thawed), or 8–10 large clams

Jogae-gui topping

• 2 tbsp butter, melted
• 1 tsp minced garlic
• 4 tbsp canned sweet corn, drained
• 2 tbsp finely chopped onion and 1 tbsp finely chopped bell pepper
• 1/2 green chili, finely chopped (optional)
• 1 tbsp mayonnaise, 1/2 tsp sugar, pinch of salt
• 1/2 cup (50 g) shredded mozzarella
• Chopped parsley or scallion to finish; chogochujang for dipping (optional)

Instructions

1. Rinse the scallops in their shells and pat dry. If using live clams, soak them in salted water for about an hour to purge sand.
2. Mix the melted butter, garlic, corn, onion, bell pepper, chili, mayo, sugar and salt.
3. Heat the oven to 425°F (220°C) or prepare a grill over medium-high heat. Arrange the scallops on a baking sheet (crumpled foil keeps them level).
4. Spoon the corn mixture over each scallop and top with mozzarella.
5. Bake or grill for 8–10 minutes, until the cheese is bubbly and browned and the scallops are opaque and firm (145°F / 63°C). Clams are done when the shells open – discard any that don’t.
6. Sprinkle with parsley or scallion and serve hot, with chogochujang on the side if you like.

Tip: Shells get extremely hot and can hold boiling juices – use tongs, and let them rest a minute before eating.

Where to Buy Jogae-gui Ingredients

Frozen half-shell scallops are sold at many Asian supermarkets and seafood counters; live clams are best from a fish counter with good turnover.

United States

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Canada

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Europe

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How to Store Jogae-gui Topping and Shellfish

The corn-butter topping (without cheese) keeps in a sealed container in the fridge for 2–3 days. Keep frozen scallops frozen until the day you cook them and thaw in the fridge. Live clams should be stored in the fridge in an open container under a damp towel and cooked within a day or two. Cooked shellfish is best eaten right away.

Jogae-gui FAQ

What does jogae-gui mean?

Jogae means clam or shellfish and gui means grilled, so jogae-gui is “grilled shellfish.”

Can I make jogae-gui without a grill?

Yes. A hot oven, broiler or air fryer works well for half-shell scallops with topping.

What sauce do Koreans eat with grilled clams?

Chogochujang (sweet-sour chili sauce) is the most common dip; some prefer soy sauce with wasabi.

Where is jogae-gui popular in Korea?

Seaside towns and islands near Incheon and along the west and south coasts are famous for jogae-gui restaurants, but you’ll find it in cities too.

Conclusion

Jogae-gui sauce is less a formal sauce than a delicious habit: butter, corn and cheese bubbling in a hot shell. It is an easy party appetizer that tastes like a Korean beach night. For a spicy dip to serve alongside, try our gochujang mayo.