Korean Mussel Stew
Quick answer
- Total time
- 38 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Honghap jjigae uses a generous 900g of mussels to build an intensely briny, clean-tasting broth that defines this stew.
Read more
Thick-cut Korean radish simmers alongside the shellfish, soaking up the ocean-flavored liquid and contributing a quiet natural sweetness. Cheongyang chili and gochugaru deliver a moderate, lingering heat, while soup soy sauce and cooking wine round out the seasoning without drowning the seafood flavor. Using the liquid the mussels release during cooking as the base of the broth provides depth without requiring a separate stock. Sliced green onion added at the end lifts the aroma without adding any fishy note. Selecting only mussels whose shells are tightly closed before cooking reduces the chance of grit or off-flavors in the finished stew.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Finish
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.
- 3Heat
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Honghap jjigae relies on 900 grams of mussels to produce an intensely briny, clean broth that thick-cut radish absorbs for a natural sweetness.
- Finish cue
- 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.
- Avoid this
- Discard mussels that do not open for food safety.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
38min, 9 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Octopus Pot Rice (Chewy Octopus Ocean-Scented Grain Pot)
Korean radish, Cheongyang chili
Korean Steamed Mussels (Mussels Steamed in Rice Wine Broth)
mussels, Cheongyang chili
Korean Mussel Stir-Fry (Plump Mussels with Butter, Garlic and Chili)
mussels, Cheongyang chili