Mussels - 500 g
Carrots - 250 g
Soy sauce - 3 tbsp.
Lemon juice - 3 tbsp.
Sugar - 1 tsp.
Red hot pepper - 0.5 tsp.
Ground coriander - 0.5 tsp.
Dried garlic - 0.5 tsp.
Onion - 100 g
Unscented vegetable oil - 2 tbsp.
Sesame - 1 tsp.
Cilantro - 20 g
We will prepare all the necessary products. Mussels can be used either fresh or frozen. I'll be making half the batch, so I'll only use half as much.
First of all, boil the mussels. To do this, place them in boiling salted water for 3-4 minutes. Place the finished mussels in a colander and allow the water to drain completely and the mussels to cool.
Peel the onion and cut into thin half rings. Water the onion with 1 tbsp. lemon juice. Let the onions marinate.
We grate the carrots on a special Korean carrot grater. My grater is a little finer than necessary.
Place carrots and onions in a container with a lid.
Add cooled boiled mussels.
From vegetable oil, 2 tbsp. lemon juice, soy sauce, garlic, red hot pepper, sugar and coriander to prepare the marinade. Mix all the ingredients well and heat them over the fire, without bringing to a boil.
Pour the resulting hot marinade over the mussels and vegetables.
Mix all the ingredients well and squeeze them a little with your hands so that the carrots and onions release juice. Cover the container with a lid and place the mussels in the refrigerator for at least 4-5 hours.
Before serving, sprinkle Korean marinated mussels with sesame seeds and finely chopped cilantro.
Serve the finished dish as a cold savory appetizer, as a spicy salad or as a side dish. Bon appetit!
Seafood has long been recognized as a miracle food that can prolong life and save a person from a number of health problems. Unfortunately, they are not as accessible to our compatriots as they are to the Japanese. All the more reasons to cook truly delicious mussels in Korean. The recipe is quite simple and does not require any special skills or ingredients. And the appetizer turns out to be simply delicious!
The inevitable stage
No matter how you plan to cook mussels in Korean, the recipes agree on one thing: the shellfish should be boiled first. Seafood sold in supermarkets has already undergone preliminary preparation. That is, they were packaged after cooking. So long processing is not expected, but it won’t hurt to “tweak” the existing one.
The seafood is placed in boiling water, salted and flavored with peppercorns and bay leaves. How much salt you add is up to you. Some chefs recommend steep salting. However, in this case, you risk getting over-salted. Korean cooking includes salty seasonings, so it’s better to get by with a minimal amount of this seasoning at the first stage. You need to cook for no longer than three minutes, otherwise the dish will be “boring”: it will either acquire the consistency of rubber or begin to fall apart into rags.
If you get shellfish in shells, it is better not to boil them, but to fry them. To do this, take something flat (a baking sheet is quite suitable), lay out the shells on it and place it on the fire. You can also put it in the oven. During the frying/baking process, mussels are watered with salted water.
No matter how you plan to cook mussels in Korean in the future, the recipe necessarily insists on cleaning the shellfish. This is not difficult to do: in the center of each specimen there is a kind of beard, which, after the mollusk has cooled, can be easily pinched off with your fingers without unnecessary losses.
Real Korean mussels: recipe
Prepared shellfish need to be placed in a bowl where marinating will take place. The mussels are sprinkled with a spoon of red paprika, two of coriander, and half of ground black pepper. All spices are calculated per kilo of product, and further adjustments are made in accordance with your own tastes. In addition to the above, the mussels are sprinkled (amply) with thin onion half rings and flavored with two crushed garlic, the juice of one lemon, two tablespoons of vegetable oil and a little nutmeg. When covered, the mussels are stored in the cold. After six hours you can start tasting; Many people add more lemon juice at this point.
Odessa version of Korean mussels
The marinade is made with a blender, into which an onion, three garlic cloves, half a hot chili, a little sugar with the addition of a sufficient amount of salt, six tablespoons of vegetable oil, three of vinegar, and celery greens in sufficient quantities, in your opinion, are placed. Seafood and sauce are placed in a marinating container in layers; it turns out to be quite thick. A night of aging - and the wonderful snack is ready to eat.
Wine version
A completely original way, in Korean. The recipe starts by boiling seafood in white wine. For a third of a kilo of mussels you will need half a glass of it plus a bay leaf, a clove of garlic and a little peppercorns. Still warm, but gutted mussels are poured with marinade from a shot of olive oil, two tablespoons of lemon juice and mustard, taken one spoonful at a time. Dill, pepper and salt - to taste. The taste is amazing, the smell is amazing.
Reflections on the topic
If you are going to serve it in Korean, it allows for quite a lot of freedom of imagination. For those who are not lazy, we recommend heating all the spices you use in well-heated oil. It is believed that this way their taste and aroma are revealed more widely.
In their pure form, not everyone likes Korean-style mussels. The recipe will be more to your liking if the shellfish are served as a salad. The simplest options, which still have a quite elegant taste, are a combination of seafood with multi-colored bell peppers and a variety of herbs (the more, the better).
And the last note, which, in our opinion, is very important when planning mussels in Korean. Recipes often require introduction. There is an opinion that this is a stereotype and superstition: if you try to cook shellfish with and without it, you will not find much difference. However, no one is stopping you from conducting a similar experiment yourself.
To prepare a mussel salad, you will need four hundred grams of the mussels themselves, thirty-five grams of mayonnaise, a quarter of an onion, a quarter of a pickled cucumber, half an egg white, ten grams of parsley, the same amount of tomato puree, a little mustard, a quarter cup of mussel broth, sugar, black pepper, one or two leaves of green lettuce.
Let's start preparing the salad. Boil the frozen mussels, remove them from the shells, peel them from the roots and wash them. Mix mussel meat with mayonnaise, chopped pickles, onions and protein. Dilute the mixture with mussel broth, tomato puree and season with mustard, pepper and sugar. Let's arrange the salad in the form of an ellipse, decorate with lettuce leaves, green branches of parsley, and you can add a couple of olives for decoration.
Recipe: Marinated mussels.
To marinate mussels, you will need half a kilogram of the mussels themselves, one onion, two to three cloves of garlic, two bunches of celery, half a pod of red chili pepper, two to three tablespoons of vinegar, sugar, salt, six tablespoons of vegetable oil.
Let's start cooking. Place all ingredients in a blender, excluding mussels, and grind them. It turns out to be a sauce.
Boil the mussels themselves for six to eight minutes, rinse and remove the beards. Do not cook any more, otherwise the mussels may spread.
Place the mussels in a jar, layering them in layers, a layer of mussels in a layer of sauce, and so on. Close the jar with a lid, shake it thoroughly and put it in the refrigerator overnight. The snack will be ready the next day.
Marinated mussels taste quite similar to those sold by Koreans.
Recipe: Frozen mussels.
To prepare a dish of frozen mussels, prepare half a kilo of mussels, a packet of ketchup, two cups of flour, one hundred grams of cheese, and vegetable oil.
This recipe is called Mussels with Saganaki Sauce.
For cooking we will use a deep frying pan with five-centimeter sides.
Wash the frozen mussels and place them in a frying pan heated over high heat. As soon as the water from the mussels has evaporated, you need to add sunflower oil so that the mussels brown. But stir them constantly so they don't burn.
Stirring all the time, pour in the entire mass of “Uncle Bens”, then add ketchup.
Now grate the cheese, add it to the main mass, stir and wait until the cheese melts.
Again, stirring all the time, add flour. We wait until the mass becomes viscous, but make sure that it does not become too thick, otherwise it will turn out wrong.
Cover with a lid for five to seven minutes. Now the mussels are ready, you can serve them with white bread or a loaf of bread so that you have something to dip into the sauce.
Recipe: Baked mussels.
To prepare baked mussels, you need to prepare half a kilogram of mussels, one parsley root, one carrot, two onions, two cloves of garlic, two lemons, one glass of white wine, four tablespoons of ketchup, the same amount of butter, five tablespoons of grated cheese, ground white pepper, parsley and salt.
Soak the mussels for two hours in cold water, clean their shells and rinse. Now fill it with hot water, add the roots and salt and cook for fifteen minutes. The mussels are cooked when their shells have opened. Those mussels that have not opened should not be used. We extract the pulp from the finished mussels and wash it thoroughly.
Finely chop the onion, fry it in oil, add chopped garlic, add wine and cook until the wine evaporates. Now add ketchup, pepper and salt and simmer for about eight more minutes.
Grease the shells with oil, pour the prepared sauce into them, put mussel meat on it, sprinkle cheese on top and bake until golden brown.
Mussels should be served hot, garnished with herbs and lemon slices.
Recipe: Korean-style mussels.
To prepare this dish you will need up to twenty pieces of frozen mussels, six cloves of garlic, lemon, salt, eight tablespoons of chopped green onions, two tablespoons of pine nuts, a teaspoon of cognac, two teaspoons of soy sauce, two tablespoons of water, the juice of one lemon.
Prepare mussels as follows. We wash the mussels, defrost them at room temperature, then put them in hot salted water and boil them for about twelve minutes (cooked mussels open the shells), remove the unopened shells.
Now let's make the sauce - finely chop the garlic and salt it, add the rest of the ingredients and mix thoroughly.
We take the mussels out of the shells, place them on a dish, pour some of the sauce over them, and put them in the refrigerator for one hour.
Pour the rest of the sauce over just before serving, garnishing with grated lemon zest and lemon slices.
Recipe: Mussels in sauce.
To prepare mussels in sauce, prepare two hundred grams of mussels, half a large onion, fresh bell pepper (red and green), fifty grams of dry white wine, one hundred grams of water (can be replaced with meat or vegetable broth), half a tablespoon of flour.
Take a saucepan with a thick bottom, pour oil into it and heat it, put garlic with salt, fresh parsley, half a teaspoon of sugar and the same amount of ground paprika, chopped onion and pepper into the heated vegetable oil. Fry it all for six to eight minutes. Add flour and fry a little. Pour in the wine, let it boil for two or three minutes, now add broth or plain water and let it boil again. Place the thawed mussels there, reduce the heat and fry them for three to four minutes. At the very end, add chopped parsley and leave under the closed lid for ten minutes, while removing from heat.
You will get not only a very tasty, but also an absolutely healthy dish that will surprise your guests. And let us remind you once again that in all dishes with mussels it is better to use only those mussels whose shells have opened during cooking. It is better not to use those that have not opened; they may turn out to be stale.
Today, the longest-living people on the planet are the Japanese. And experts attribute this fact to the fact that they eat a lot of seafood. Including mussels. What are mussels? This is a very tender and tasty delicacy that contains a huge amount of protein.
They are not eaten raw. There are different ways to cook mussels, and one of them is marinating. In general, some experts call mussels natural Viagra. Therefore, they enjoy deserved popularity not only in Japan or Korea, but in all countries of the world.
The meat of this seafood is eaten either separately or added to various dishes, in particular to salads. Each nation has its own recipe for pickling mussels. Let's consider one of them - Korean. How to marinate mussels in Korean? Mussels must be separated from their shells.
4
Marinating mussels is a simple process that any novice housewife can master. You need to prepare the marinade. To do this, pass the garlic through a press. Mix balsamic vinegar and oil together, then add garlic and salt and pepper.
Mussels themselves are a very exotic product, but there are recipes that further enhance this quality. One of them is Korean-style mussels. The recipe is not at all complicated, but very original and unusual. Korean-style mussels have a pleasant, sweetish-sour taste, which gives an amazing piquant taste and aroma.
Korean mussel recipe
Ingredients:
- mussels – 500 g;
- onion – 3 pcs.;
- soy sauce – 50 ml;
- liquid honey – 1 tbsp. spoon;
- spices (coriander, nutmeg, hot pepper, salt) - to taste;
- fresh lime – 1 pc.
Preparation
Now we’ll tell you how to cook mussels in Korean. Boil the mussels in lightly salted water for about 5 minutes, and then place them in a colander and leave for a while to allow all the water to drain. Meanwhile, peel the onions, cut them into thin half rings, add a little salt, a few drops of lime juice and leave to marinate. While the onions are cooking, take soy sauce, add spices to taste, add honey and the juice of a whole lime. Mix everything well and heat until the sauce is hot. Now all that remains is to combine the mussels, dressing and pickled onions. Sprinkle the dish with ground red pepper, mix thoroughly and put in the refrigerator. Serve Korean-style mussels chilled.
Korean marinated mussels without shells
Ingredients:
- peeled mussels – 500 g;
- onion – 3 pcs.;
- soy sauce – 6 tbsp. spoon;
- lemon – 1 pc.;
- spices (ground hot pepper, salt, nutmeg) - to taste;
- ground coriander - a pinch.
Preparation
So, to prepare mussels in Korean, first boil the cleaned seafood in boiling water for 3 minutes and discard them in a colander. Then we peel the onions, cut them into half rings, sprinkle them with a little lemon juice and leave them to marinate for a while. After this, mix all the previously prepared ingredients in a deep bowl, heat until hot and pour in soy sauce, lemon juice, add spices to taste. Mix well and put the Korean pickled mussels in the refrigerator for several hours.
Korean-style mussels with carrots
Ingredients:
- carrots – 500 g;
- purple onion – 1 pc.;
- vegetable oil – 50 ml;
- vinegar – 2 teaspoons;
- garlic – 1 clove;
- salt – 2 teaspoons;
- granulated sugar – 3 teaspoons;
- sesame seeds – 2 teaspoons;
- ground coriander – 1.5 teaspoons;
- chopped cilantro – 2 tbsp. spoons;
- peeled mussels - 1 tbsp.;
- ground red pepper – 1 teaspoon.
Preparation
Let's figure out how to marinate mussels in Korean. So, to prepare this amazing salad, take the carrots, wash them, wipe them with a towel, peel them and grate them on a special Korean carrot grater. Then we transfer it into a wide, deep bowl, add salt and leave to stand for 15 minutes. During this time, peel the garlic and finely chop it along with the cilantro. Defrost the mussels, wash them and sort them thoroughly. Carefully pour the juice that has separated out from the bowl with carrots into a separate bowl. 
Add sugar, ground red hot pepper, mussels, chopped garlic, acetic acid to the carrots and mix.
Next, prepare: cut the onion into thin half rings and fry in heated vegetable oil until golden. Then carefully remove the onion with a slotted spoon, heat the oil a little more and pour it into the salad. After this, add carrot juice, cilantro, sesame seeds. Mix everything thoroughly again and transfer the finished salad into a suitable dry jar. Close it with a lid and put the mussels in the refrigerator. After about 10-20 hours, our dish is ready.
