This stew is something you might like on a cold night, along with Soju. The soup was so flavourful and moreish, you can not dislike it if you love Korean food.

When I had the first spoonful of soup it gave me a feeling as if I solved some kind of a mystery, though the hit of the chili powder on your throat is something you always need to watch out for.

I cooked this stew on a portable burner, something I very much enjoy doing lately when I cook. I think the food tastes best when it is kept hot during the meal, and it makes you feel as if you are eating at a restaurant.

Ingredients for 4 people

(Prep time – 10 minutes, Cooking time – 10 to 15 minutes)

• White prawns – 380g
• Mussels – 300g
• 4 shiitake mushrooms
• 1/3 a zucchini
• White radish – 150g
• Crown daisy (ssukgat in Korean) – 66g
• Bean sprouts (kongnamul)- 100g
• Water 5 cups
• 11x15cm size dried kelp
• 1 green chili (spicy)

Sauce (mix these in a bowl)

• Chili powder – 3 tbsp
• Soy sauce – 1 tbsp
• Anchovy sauce – ½ tbsp
• Refined rice wine – 2 tbsp
• Brown sugar – 1 tsp
• Minced garlic -1 ½ tbsp

Prep

1. Clean the mussels individually with a rough cloth or brush and trim the hair with scissors.
2. Rinse the prawns. (I didn’t cut or trim any parts of them and still survived. )
3. Clean the vegetables (peel the skin as needed. Discard bad beans.)
4. Thin slice the zucchini and white radish.
5. Discard the stem from the mushrooms.
6. Take out the seed from the chili and thin slice it diagonally.

Cooking (You will need two pots)

1. Boil the water (5 cups) and when it starts to boil add the mussels.

2. When the mussels open their shells, sieve the water through a cloth strainer to get rid of the sand that comes out of the mussels (use this water in step 3).

3. Put the boiled water into a pot, add the dried kelp, and boil it for 2-3 minutes.

4. Take out the kelp (you can throw it away), add the radish and sauce. Stir it well.

5. Add the rest of the vegetables, prawns, and cooked mussels into the pot and when it starts to boil, you can start eating the cooked ingredients.

6. Enjoy your meal.

Terms from the title

• Saewoo – General terms for shrimps or prawns
• Honghap – Mussels
• Tang – Boiled soup or stew

Related Posts

Spicy Mussel Stew (Honghap Jjim in Korean)

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1. Spicy Mussel Stew (Honghap Jjim in Korean)
2. Uncurdled Tofu Stew (Sundubu Jjigae in Korean)
3. Tofu Soybean Paste Stew (Dubu Doenjangjjigae in Korean)