Mussels marinated in Korean style

Korean-style mussels marinated with carrots is an ideal dish for those who cannot imagine life without the necessary and tasty seafood and love the so-called “Korean salads.” The mussels themselves cook very quickly, in a matter of minutes. But it’s better not to rush into tasting the appetizer given to us, so as to let it soak in all the special spices.

The seasoning can be assembled independently, or you can use ready-made store-bought kits in bags for making Korean carrots and other vegetables. In this way you can adjust the spiciness of the dish. Would you like to prepare a spicy snack? No hassle - add more red pepper and enjoy!

Ingredients

boiled-frozen mussels – 0.5 kg
carrots – 1 pc.
garlic – 3 cloves
lemon juice – 2 tbsp.
soy sauce – 3 tbsp.
salt – 1 tsp.
sugar – 2 tsp.
sweet paprika – 1 tsp.
reddish hot pepper – 0.5 tsp.
nutmeg – 0.5 tsp.
coriander – 1 tsp.
vegetable oil – 50 ml

Manufacturing

Boiled-frozen mussels, which have already been industrially cleaned of shells and everything unnecessary, are defrosted and washed.

Before sending them out to boil, it would not be superfluous to check and inspect each one, and, if necessary, remove the black fringe under the dark “tongue” inside the mussel. This part of the shellfish does not pose any threat and does not cause any unpleasant taste sensations (bitterness and the rest), so it is left from time to time. But as a standard, naturally, it is better to remove it.

Place the mussels in boiling water, put the ladle on the fire, bring to a boil and simmer in such conditions for about 3 minutes. The mussels should be perfectly warmed up and not too hot, because they have already been boiled previously .

Meanwhile, chop the carrots and place them in a bowl.

Add salt and sugar to the carrots and press with your hands until the carrots release their juice.

Make a hole in the softened carrots and pour in spices - paprika, nutmeg, red pepper and coriander.

Pass the peeled garlic cloves through a press.

By this time, the mussels will be ready, so we catch them with a slotted spoon (while trying not to add excess water to the appetizer), and place them warm on the spices and garlic.

Add soy sauce and lemon juice.

Note: Lemon juice can be replaced with apple or wine vinegar, because they have approximately the same acid content (5-6%).

All that remains is to heat the vegetable oil in a frying pan and pour it on top of all the ingredients.

Stir the mussels, trying to dip each shellfish in the spicy Korean marinade as delicately as possible.

Now we put the mussels in the refrigerator for 6-8 hours and let them soak in the flavors.

Korean-style mussels: a recipe for a wonderful appetizer

Seafood has long been recognized as a miracle food that can prolong life and free a person from a number of health problems. Unfortunately, they are not as accessible to our compatriots as to these same residents of the land of the rising sun. 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!

An inevitable step

It seems that no matter how you plan to cook mussels in Korean, the recipes agree on one thing: the shellfish should be boiled in advance. Seafood sold in hypermarkets has already undergone preparatory preparation. In other words, they were packaged after cooking. So long processing is not expected, but it won’t hurt to “tweak” the existing one.

True Korean-style mussels: recipe

The cooked shellfish need to be placed in a bowl where the marinating will take place. The mussels are sprinkled with a spoon of reddish paprika, 2 of coriander, and half of ground dark pepper. All spices are calculated per kilo of product, and the upcoming adjustments are made in accordance with your tastes. In addition to the above, the mussels are sprinkled (amply) with thin onion half rings and flavored with 2 crushed garlic, the juice of 1 lemon, 2 tablespoons of vegetable oil and a little nutmeg. When covered, the mussels are stored in the cold. After 6 hours you can start tasting; Almost everyone adds more lemon juice at this point.

Odessa version of Korean mussels

The marinade is made with a blender, into which are placed an onion, three garlic cloves, half a hot chili, a little sugar with the addition of a sufficient amount of salt, 6 tablespoons of vegetable oil, three of vinegar, and celery greens in sufficient quantity, in your opinion. Seafood and sauce are placed in a marinating container in layers; it comes out quite thick. A night (that is, the dark time of day) of aging - and the delicious snack is ready to eat.

Wine version

A completely unique method on how to cook mussels in Korean. To begin with, the recipe calls for 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, 2 tablespoons of lemon juice and honey, cilantro, mustard, taken one spoon at a time. Dill, pepper and salt - to taste. The taste is wonderful, the smell is wonderful.

Reflections on the topic

If you are going to serve marinated mussels, the Korean recipe allows for quite a lot of freedom of imagination. For those who are not lazy, we recommend heating all the spices you use in very hot oil. It is believed that this way their taste and smell are revealed more widely.

In its pure form, not many people like Korean-style mussels. The recipe will be more to your liking if the shellfish are served as a salad. Simple options that still have a completely stylish taste are a combination of seafood with Korean carrots, multi-colored bell peppers and various herbs (the more, the better).

Mussels marinated in Korean style

Ingredients

Soy sauce – 3 tbsp.

Lemon juice – 3 tbsp.

Reddish hot pepper – 0.5 tsp.

Ground coriander – 0.5 tsp.

Dried garlic – 0.5 tsp.

Unflavored vegetable oil – 2 tbsp.

86 kcal
20 minutes.
20 minutes.

Photo of the finished dish

Step-by-step recipe with photos

I am a big fan of Korean carrots and often bought them from Koreans at the market. I tried Korean-style mussels quite recently and was simply in ecstasy. The taste of spicy carrots was complemented by the tender sea taste of mussels. The combination of flavors is very successful. I have been preparing Korean carrots at home for a long time, and now I am preparing a ceremonial version of this dish - with mussels.

Mussels marinated in Korean can be a good decoration for a gala table, or just a home dinner. The dish is easy to prepare; the longer it sits, the tastier it becomes. To make a snack, you can use a mixture of seasonings for Korean carrots or, like me, just spices.

We will prepare all the necessary products. Mussels can be used either fresh or frozen. I will cook half the portion, so I will only take half as much.

First, 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 needed.

Place carrots and onions in a container with a lid.

Add cooled boiled mussels.

From vegetable oil, 2 tbsp. lemon juice, soy sauce, garlic, reddish 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 purchased 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 cool, spicy appetizer, as a special salad, or as a side dish. Bon appetit!

Mussels in Korean

Mussels themselves are a very exotic product, but there are recipes that enhance this property even more. One of them is Korean-style mussels. The recipe is not at all difficult, but very unique and unusual. Korean-style mussels have a pleasant, sweetish-sour taste, which gives mussel salad a wonderful special taste and smell.

Korean mussel recipe

Ingredients:

mussels – 500 g;
onion – 3 pcs.;
soy sauce – 50 ml;
watery honey - 1 tbsp. spoon;
spices (coriander, nutmeg, hot pepper, salt) - to taste;
fresh lime – 1 pc.

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.

Manufacturing

So, to make Korean-style mussels, 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 a little lemon juice and leave to marinate for some time. After this, mix all the previously prepared ingredients in a deep bowl, heat until hot and pour in soy sauce, lemon juice, and 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;
sweet sand – 3 teaspoons;
sesame seeds – 2 teaspoons;
ground coriander – 1.5 teaspoons;
chopped cilantro - 2 tbsp. spoons;
peeled mussels - 1 tbsp.;
reddish ground pepper – 1 teaspoon.

Manufacturing

Let's figure out how to marinate mussels in Korean. So, to make this cool 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 together with the cilantro. Defrost the mussels, wash them and sort them well. Carefully pour the juice that has separated out from the bowl with carrots into a separate bowl. Add sugar, reddish hot pepper, ground, mussels, crushed garlic, acetic acid to the carrots and mix.

Next, prepare the vegetable dressing: cut the onion into thin half rings and fry in heated vegetable oil until golden. Then we 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. Again, mix everything thoroughly 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.