Mussels Marinated In Korean - Recipe With Photo

Ingredients

Mussels - 500 g

Carrots - 250 g

Soy sauce - 3 tablespoons

Lemon juice - 3 tablespoons

Sugar - 1 tsp

Red hot pepper - 0.5 tsp

Ground coriander - 0.5 tsp

Dried garlic - 0.5 tsp

Onions - 100 g

Odorless vegetable oil - 2 tablespoons

Sesame seeds - 1 tsp

Cilantro - 20 g

• 86 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step by step recipe with photo

I am a big lover of Korean carrots and have often bought them from Koreans in the market. I tried mussels in Korean quite recently and was simply delighted. To the taste of spicy carrots, the delicate sea taste of mussels was added. The combination of tastes is very successful. I have been cooking Korean carrots at home for a long time, and now I am also preparing a festive version of this dish - with mussels.

Mussels marinated in Korean can be a good decoration for a festive table, or just a home dinner. The dish is prepared simply, the longer it is infused, the tastier it becomes. You can use a mixture of Korean carrot seasonings or, like me, just spices to make a snack.

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

The first step is to boil the mussels. To do this, send them to boiling salted water for 3-4 minutes. Discard the finished mussels in a colander and let the water drain completely, and the mussels cool.

Peel the onion and cut into thin half rings. Water the onion with 1 tbsp. lemon juice. Leave the onion to marinate.

Rub the carrots on a special Korean-style carrot grater. My grater is a little finer than necessary.

Put the 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, prepare the marinade. Mix all the ingredients well and heat them over a fire, without boiling.

Fill the mussels with vegetables with the resulting hot marinade.

Mix all the ingredients well and shake them a little with your hands so that the carrots and onions give juice. We cover the container with a lid and send the mussels to the refrigerator for at least 4-5 hours.

Before serving, sprinkle with Korean marinated mussels, sesame seeds and finely chopped cilantro.

We serve the finished dish as a cold spicy appetizer, as a savory salad or as a side dish. Enjoy your meal!

Try also

Baked mussels

• Mussels in a creamy sauce
• Marinated mussels with soy sauce
• Fried mussels with garlic
• Mussels marinier