How to make braised mussels / braised mackerel
Make a salty braised mussel with mussels that are good for detoxifying the liver and recovering from fatigue. It's okay to have a side dish with alcohol.
2 serving
Within 20 minutes
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Ingredients
  • Mussels
    180g
  • Cheongyang red pepper
    1ea
  • Scallions
    30g
  • Soy sauce
    5TS
  • crushed garlic
    1/2TS
  • Oligosaccharide
    4TS
  • ground pepper
    1/2ts
  • Sesame oil
    2TS
  • sesame salt
    1TS
  • Soju
    1TS
  • Water
    700ml
  • Salt
    1/2TS
Cooking Steps
STEP 1/9
Wash the trimmed mussels two to three times in running water to separate the occasional mixed shells from the beard called joksa.
STEP 2/9
To remove the fishy smell and foreign substances, add vinegar and soak it in water for about 10 minutes. When time is right, wash it again and drain it with a sieve.
STEP 3/9
Pour water into a pot, add 1/2 tablespoon of salt, and blanch the mussels.
STEP 4/9
Chop the small green onions and cut the chili peppers sideways
STEP 5/9
Make the sauce.
STEP 6/9
Bring the sauce to a boil.
STEP 7/9
Cook mussels in boiling sauce.
STEP 8/9
When it is boiled down to a certain extent, add Cheongyang red pepper, green onion, and sesame salt, and add sesame oil again to finish the chewy braised mussels.
STEP 9/9
Transfer braised mussels to a bowl.
When you eat it with alcohol, it's even better if you make sesame oil and dip it in it
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