Korean Mussels in Ginger Soy Sauce Recipe

Serves/Makes: 2

Ingredients:

  • 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
How to cook Korean Mussels in Ginger Soy Sauce:
  • 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.
Korean Mussels in Ginger Soy Sauce recipe

Comments:

The Korean name for the Mussels in Ginger Soy Sauce recipe is Hong Hap Cho.

Hints:

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 (more Mussels recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Korean (more Korean recipes)

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