Seafood has long been recognized as miracle food that can prolong life and save a person from a number of health troubles. Unfortunately, they are not as accessible to our compatriots as the same Japanese. All the more arguments to cook really tasty Korean mussels. The recipe is quite simple, does not require special skills and ingredients. And so the snack turns out - just an overeating!
Imminent stage
No matter how you intend to cook mussels in Korean, the recipes agree on one thing: you should first cook the clams. Seafood sold in supermarkets has already passed the preliminary training. That is, they were packaged after cooking. So long processing is not supposed, but to "correct" the existing one will not hurt.
Seafood is laid in boiling water, salted and flavored with peas and peppers. How much salt is up to you. Some chefs recommend a cool ambassador. However, in this case, you run the risk of getting salted mussels: Korean recipes include savory seasonings, so it’s best to get by with a minimal amount of this seasoning. Cooking should take no longer than three minutes, otherwise the dish will be "boring": either it will get the texture of rubber, or it will fall apart into rags.
If you got the clams in the shells, it’s better not to cook them, but to fry them. To do this, take something flat (a baking sheet is quite suitable), shells are laid out on it and placed on a fire. You can and in the oven. In the process of frying / baking, mussels are watered with salted water.
No matter how you plan to cook Korean-style mussels in the future, the recipe must insist on cleaning the clams. It is not difficult to do this: in the center of each specimen there is a kind of beard, which, after cooling down the mollusk, is easily plucked with fingers with no unnecessary losses.
Real Korean mussels: recipe
Prepared mollusks need to be folded in a bowl where pickling will be done. Mussels are sprinkled with a spoon of red paprika, two - coriander, half - black pepper. All spices are based on a kilo of the product, and further correction is made in accordance with your own tastes. In addition to the listed mussels, they are sprinkled (plentifully) with thin half rings of onions and flavored with two crushed garlics, the juice of one lemon, two tablespoons of vegetable oil and a little nutmeg. In the covered form, the mussels are removed in the cold. After six hours, you can start tasting; many at this moment add more lemon juice.
Odessa version of Korean mussels
The marinade is made into a blender, which contains onions, three garlic cloves, half hot chili, a little sugar with enough salt, six tablespoons of vegetable oil, three tablespoons of vinegar, and celery greens, in your opinion, in sufficient quantity. Seafood and sauce are layered in a layer for marinating in layers; it turns out quite thick. An aging night - and a wonderful snack is ready to eat.
Wine version
A completely original way to cook mussels in Korean. The recipe for a start involves boiling seafood in white wine. For a third kilo of mussels, it will take half a cup plus a bay leaf, garlic clove and a little pepper peas. Still warm, but gutted mussels are poured with marinade from a stack of olive oil, two tablespoons of lemon juice and honey, cilantro, mustard taken in a spoon. Dill, pepper and salt to taste. The taste is amazing, the smell is delicious.
Reflections on the topic
If you are going to serve pickled mussels, the Korean recipe allows for quite a bit of freedom of imagination. For the lazy, you can advise all the spices to be used to warm them up in well-heated oil. It is believed that their taste and aroma are more widely disclosed.
In its pure form, not everyone likes Korean mussels. The recipe will be more to your liking if the clams are served in the form of a salad. The simplest options, while having a completely elegant taste, are a combination of seafood with Korean carrots, multi-colored bell peppers and various greens (the more the better).
And the last point, which, in our opinion, is very important when planning mussels in Korean. Recipes often require the introduction of monosodium glutamate. 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 bothers you to conduct such an experience yourself.