Tag Archive for mussel-stew at My Korean Kitchen

Not that I had a Soju party last night, apparently mussel stew is quite popular as a drinking side dish (with soju). Soju is a type of alcohol made with rice or sweet potatoes, originally from Korea. It has a very strong taste like vodka, I would say it feels like industrial or medical alcohol. You can read more about Soju from wikipedia.

Mussels are very cheap in Korea, you can get 1 kg of unshelled mussels for about 3000 won (US $3.20) What is more, it is the best time to have them now! - Late autumn to early spring apparently.

It took a fair bit of time to clean them for cooking. “Cheap to eat, but hard work.”

By the way, if you buy this dish at a restaurant, it will cost about 12,000 to 15,000 won. (US $12.65-15.80) So it is better to cook it yourself to save a penny.

Ingredients for 2 people (You will need a pot and a wok)
(Expected preparation time (excluding cleaning and soaking) - 5 minutes, Cooking time - about 6 minutes)

Mussel 500g
1 green chili
Garlic 1tsp
Chili powder 2 tbsp
Gochujang 1 tbsp
Soy sauce 2 tbsp
Cooking syrup (or corn syrup) 1 tbsp
Water 5 cups

Preparation Mussel Prep

Clean the mussels individually with a rough cloth or brush.
Soak the mussels in cold water for about 1 hour. (Add some salt)
Drain the mussels.
Thin slice the chili.
Put some water into the pot, boil the mussels.
When it boils, scoop out the white froth if there is any.
Take out all the mussels, and 1 cup of boiled water (broth) from the pot.

You can discard the rest of the broth or re-use it for other cooking if you want.

Cooking mussel stew cooking 1

Pre heat the wok for 10 seconds.
Add some oil and the garlic.
Stir it quickly and add the chili powder and green chili.
Stir it quickly and add the gochujang, cooking syrup, and the soy sauce.
Stir it quickly and add the broth.
Add the mussel and simmer it for 3 minutes.

7. Serve it on the plate. (I didn’t use up all the sauce, if some is left, just throw it away.)

I had this stew as a main dish for dinner. It was good. Soup (sauce) was spicy though, actual mussels weren’t too spicy. (It was spicy around my lips, I wonder why?)

By the way, now I am starting to wonder, how would this dish work out with Soju? So if any of you are going to try this spicy mussel stew with Soju, please tell me. I am dying to know.

Warning

You may sneeze a lot, while you are cooking.

Also, here is a recommendation from me. Lots of people mentioned steamed egg as another side dish along with mussel stew, because it dilutes the spicy tastes. So I made a very simple version of steamed egg, though silly me! I forgot to add some water in it. So the steamed egg turned out really solid, haha. Anyway, I will make steamed egg properly some other time, then you can try too.