Korean Steamed Mussels (Mussels Steamed in Rice Wine Broth)
Honghap-jjim is Korean steamed mussels cooked in rice wine and garlic, with green onion and cheongyang chili added near the end. The mussels steam open in under five minutes over high heat, releasing their briny juices into the wine-garlic broth at the bottom of the pot. The cheongyang chili gives a gentle kick without overwhelming the mussels' clean ocean flavor. With total cooking time under ten minutes and almost no preparation beyond debearding, this is one of the quickest and most satisfying seafood dishes to pair with drinks.
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Instructions
- 1
Debeard mussels and scrub shells thoroughly.
- 2
Add mussels, garlic, rice wine, and water to a pot.
- 3
Cover and steam over high heat for 4 minutes.
- 4
Stir opened mussels, then add green onion and chili.
- 5
Cook 2 more minutes and serve immediately.
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