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.

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

Main Ingredient: Mussels
Preparation Method: Poached/Simmered
Cuisine: Korean