Spicy Korean Mussels Stew
A hearty and spicy Korean-inspired stew made with mussels, perfect for a cold winter night. This dish combines the brininess of mussels with the bold flavors of Korean chili flakes and soy sauce.
Ingredients
- ●1 pound mussels
- ●2 tablespoons gochujangKorean chili paste
- ●2 tablespoons soy saucelow-sodium
- ●3 cloves garlicminced
- ●1 tablespoon gingergrated
- ●1/4 cup green onionschopped
- ●1 teaspoon crushed red pepper flakesoptional
- ●1 tablespoon fish sauceoptional
- ●1 tablespoon brown sugaroptional
- ●1/4 cup sake or dry white wineoptional
Instructions
- 1
Rinse the mussels and remove any broken shells.
- 2
Heat the gochujang in a large saucepan over medium heat, stirring occasionally.
- 3
Add the garlic, ginger, and green onions to the saucepan and cook for 1-2 minutes, until fragrant.
- 4
Add the soy sauce, fish sauce, brown sugar, and crushed red pepper flakes (if using) to the saucepan and stir to combine.
- 5
Add the mussels to the saucepan and stir to coat with the sauce.
- 6
Cover the saucepan and cook for 5-7 minutes, or until the mussels open.
- 7
Remove the saucepan from the heat and stir in the sake (if using).
- 8
Serve the mussels in bowls, spooning the spicy sauce over the top.
- 9
Garnish with additional green onions and serve with steamed rice or noodles.