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
- 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:
Hints:
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
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