How to cook Korean Mussels in Ginger Soy Sauce
- 1 pound mussels (hong hap), cleaned
- 1 tablespoon ginger juice
- 2 tablespoons brown sugar
- 4 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons sake (cheong joo)
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- Cook mussels with 1/2 cup of water. When they open, take out the meat. Set aside.
- In a sauce pan, add soy sauce, juice of ginger, sugar, sake and water. Bring to a boil.
- When the bubble comes up, add mussels. Cook on a medium-high heat until mussels absorb all the liquid. Finish with sesame oil.
- Put the Korean Mussels in Ginger Soy Sauce in a small dish, sprinkle sesame seed on top.
The Korean name for the Mussels in Ginger Soy Sauce recipe is Hong Hap Cho
Choose fresh mussels
with shells tightly closed, before cooking.
Slightly opened-up mussel shells can only be eaten if the shells tightly close-up when lightly tapped-on.
An open-up shell means that mussel is dead and therefore can be toxic throw it away.
Cleaning mussels: scrub with hands or with a brush in running water. Pull out the beard.
This recipe for Korean Mussels in Ginger Soy Sauce serves/makes: 2
The Korean Mussels in Ginger Soy Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Mussels
Preparation Method: Poached/Simmered