Comments on: Spicy Mussel Stew (Honghap Jjim in Korean)

By: Greg

Greg — Mon, 11 Jul 2011 13:18:18 +0000

I am half korean and half english and my mother was from Ulleungdo island where this dish comes from. Although i have never been to Korea, I am very grateful that you posted this recipe as it gives me a chance to cook and eat the food of my family.

By: sue

sue — Mon, 15 Jan 2007 03:10:11 +0000

Thank Adrienne for your support.

I will do my best to keep up the good work.

By: Adrienne

Adrienne — Mon, 15 Jan 2007 02:28:58 +0000

Thank you for the response. I think it’s just a matter of preference! Since it’s your recipe, I’ll try it your way. I know it kills mussels to soak them in fresh water, but salty water should be okay.

Thanks for all the information, and please keep it up! I wouldn’t know what to do with all this wonderful Korean food (or how to find some of it) without your website.

By: sue

sue — Mon, 15 Jan 2007 01:25:03 +0000

Hi Adrienne,

What is the reason for not soaking them? Is it really bad if I do so?
I know some people say that mussels don’t need to be soaked in salty water and just need some trimming of its side, but others say to do so. I don’t know what to follow.
I just like to soak them, because they seem to be cleaner that way.

By: Adrienne

Adrienne — Sun, 14 Jan 2007 10:10:33 +0000

Hi there,

I’ve been trying some of your recipes (just moved to Korea) and wanted to try this one.

I’ve been reading up on cooking mussels, though, and lots of people say not to soak them. Is yours just a different method?

Thanks!