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Korean Spicy Mussel Stew (Honghap Jjim)

mussel stew on the magazine

Not that I had a Soju party last night, apparently mussel stew is quite popular as a drinking side dish (with soju) in Korea. 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. ๐Ÿ™‚ You can read more about Soju from wikipedia.

Back to the topic, mussels (Honghap, ํ™ํ•ฉ) 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. Though, it took a fair bit of time to clean them for cooking. “Cheap to eat, but hard work.”

Anyhow, since it’s so cheap and best time to have, I decided to make some spicy mussel stew (Honghap Jjim, ํ™ํ•ฉ์ฐœ). Just you know, 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 some penny. ๐Ÿ˜‰

Ingredients for 2 people (You will need a pot and a wok)

(Preparation time – 1 hours 30 mins, Cooking time – about 5 minutes)

  • 500 g mussels
  • 1 green chili
  • 1 tsp garlic, thinly sliced
  • 2 Tbsp gochugaru (Korean chili flakes)
  • 1 Tbsp gochujang (Korean chili paste)
  • 2 Tbsp soy sauc
  • 1 Tbsp honey
  • 5 cups water

Preparation

How to Prepare Mussel for Stew

  1. Clean the mussels individually with a rough cloth or brush. Soak the mussels in cold water for about 1 hour. (Add some salt to encourage mussels to release out any dirt.)Drain the mussels in one hour.
  2. Pour the water into a pot and boil the mussels. When it boils, scoop out any white froth / debris that may float.
  3. Take out all the mussels and 1 cup of boiled water (broth) from the pot.

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

How to Make Korean Spicy Mussel Stew

1. Pre heat the wok for 10 seconds. Add some cooking oil and the garlic. Stir it quickly. Add the chili flakes and green chili. Stir it quickly. Add the gochujang, honey, and the soy sauce. Stir it quickly.

mussel stew cooking 1

2. Add the broth (1 cup of mussel boiled water) and the mussel. Simmer it for 3 minutes.

Mussel in hot soup

3. Serve.

mussel stew on the plate

Warning: You may sneeze a lot, while you are cooking. I had this stew as a main dish for dinner. It was good. Soup (sauce) was quite spicy though, actual mussels weren’t too spicy. 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. ๐Ÿ™‚

Also, here is a suggestion from me. Lots of people mentioned steamed egg as another side dish along with mussel stew, because it dilutes the spicy tastes. So be sure to check out my steamed egg recipe too!

Korean mussel stew

Korean Spicy Mussel Stew (Honghap Jjim)

How to make Korean Spicy Mussel Stew
Print Pin Rate
Course: Main
Cuisine: Korean
Keyword: Mussel Stew
Prep Time: 1 hour 30 minutes
Cook Time: 5 minutes
Total Time: 1 hour 35 minutes
Servings: 2
Calories: 191kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 500 g mussels
  • 1 green chili
  • 1 tsp garlic
  • 2 Tbsp gochugaru (Korean chili flakes)
  • 1 Tbsp gochujang (Korean chili paste)
  • 2 Tbsp soy sauce
  • 1 Tbsp honey
  • 5 cups water

Instructions

HOW TO PREPARE MUSSELS FOR MUSSEL STEW

  • Clean the mussels individually with a rough cloth or brush. Soak the mussels in cold water for about 1 hour. (Add some salt to encourage mussels to release out any dirt.)Drain the mussels in one hour.
  • Pour the water into a pot and boil the mussels. When it boils, scoop out any white froth / debris that may float.
  • Take out all the mussels and 1 cup of boiled water (broth) from the pot.

HOW TO MAKE KOREAN SPICY MUSSEL STEW

  • Pre heat the wok for 10 seconds. Add some cooking oil and the garlic. Stir it quickly. Add the chili flakes and green chili. Stir it quickly. Add the gochujang, honey, and the soy sauce. Stir it quickly.
  • Add the broth (1 cup of mussel boiled water) and the mussel. Simmer it for 3 minutes.
  • Serve.

Notes

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

Nutrition

Calories: 191kcal | Carbohydrates: 22g | Protein: 18g | Fat: 4g | Cholesterol: 35mg | Sodium: 1609mg | Potassium: 633mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2575IU | Vitamin C: 14.7mg | Calcium: 78mg | Iron: 6.9mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: September 3, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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10 thoughts on “Korean Spicy Mussel Stew (Honghap Jjim)”

  1. 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.

  2. 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.

  3. 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. ๐Ÿ™‚
    I just like to soak them, because they seem to be cleaner that way.

  4. 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!

  5. Hi, Pepy
    No, I haven’t tried cooking mussels like in your recipe. But I will try and tell you how it turned out.

    Hi, Kat
    I really think it goes well with soju or shochu. Though I couldn’t sleep well that night, because my stomach was kind of aching from the spice. ๐Ÿ˜€

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