Korean Mussel Stew

Name: Korean Mussel Stew
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Korean
Ingredients: mussels 900 g; Korean radish 180 g; Cheongyang chili 2 piece; green onion 60 g; minced garlic 1.5 tbsp; Korean chili flakes 1 tbsp; soup soy sauce 1.5 tbsp; cooking wine 1 tbsp; water 1100 ml

Pull the beards from 900 g mussels and scrub the shells against each other. Boil the radish in 1.1 L water with garlic and cooking wine on high for 7 minutes until it looks translucent, then add the mussels and cook 4 to 5 minutes over medium-high heat until the shells open wide and the broth turns milky white. Simmer 3 more minutes with the chili flakes and soup soy sauce, and discard mussels that do not open.

Quick answer

Total time: 38 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

Mussels go in by the potful here, 900 g of them.

Once the water with radish and garlic is boiling, the mussels are tipped in, and when they open and the broth turns milky, the chili flakes and soup soy sauce follow. Any that stay shut at the end get thrown out.

Ingredients

servings

IngredientAmount

Cheongyang chili2 piece

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Instructions

6 steps

1

Pull out the hairy beards from 900g of mussels by hand, scrub the shells against each other to remove grit, and rinse multiple times in clean water.
2

Thinly slice 180g of radish into 3cm squares, then diagonally cut 60g of green onion and 2 Cheongyang chilies into 0.5cm thick pieces for the garnish.
3

Combine 1100ml of water, sliced radish, 1.5 tbsp of minced garlic, and 1 tbsp of cooking wine in a pot, boiling on high for 7 minutes until the radish looks translucent.
4

Add the prepared mussels to the pot and cook over medium-high heat for 4 to 5 minutes until the shells open wide and the broth turns a milky white color.
5

Stir in 1 tbsp of chili flakes and 1.5 tbsp of soup soy sauce to adjust the color and seasoning, then simmer for another 3 minutes to deepen the savory seafood flavor.
6

Toss in the sliced green onion and chilies, boiling for just 1 minute to add a spicy kick, then serve immediately before the mussel meat becomes tough or overcooked.