Mussels in Korean: a recipe for a delicious snack

Seafood has long been recognized as a miracle food that can prolong life and save a person from a number of health problems. Unfortunately, our compatriots are not so accessible as to the same Japanese. The more arguments to prepare really delicious mussels in Korean. The recipe is quite simple, it does not require special skills and ingredients. And really the snack turns out - simply delicacy!

The inevitable stage

No matter how you are going to cook mussels in Korean, the recipes converge in one: the mollusks must first be cooked. Seafood sold in supermarkets, preliminary training has already passed. That is, they were packaged after cooking. So, long processing is not expected, but the "correct" available will not hurt.

The seafood is put in boiling water, salted and flavored with pepper-peas with a laurel. How much to salt - it's yours. Some chefs recommend a cool ambassador. However, in this case, you risk getting salted mussels: recipes for cooking in Korean include salty seasonings, so it is better to do the minimum amount of this seasoning in the first stage. Cook should be no longer than three minutes, otherwise the dish will be "boring": either it will acquire a consistency of rubber, or it will fall apart into rags.

If you got shellfish in shells, it's better not to boil them, but to fry them. To do this, take something flat (the baking tray is fine), shells are laid out on it and placed on the fire. It is possible and in the oven. In the process of frying / baking, mussels are watered with salted water.

No matter how you plan to cook mussels in Korean, the recipe necessarily insists on cleaning the shellfish. It is not difficult to do this: in the center of each specimen there is a kind of beard, which after chilling of the mollusk is easily and without unnecessary losses plucked off by fingers.

These mussels are in Korean: recipe

Prepared mollusks are required to be folded into a basin, where marinating will be done. Mussels are sprinkled with a spoonful of red paprika, two - coriander, half - black ground pepper. All spices - per kilo of product, and further correction is made in accordance with their own tastes. In addition to the above mussels are crammed (abundantly) with thin semicircles of onions and are cured with two crushed garlic, juice of one lemon, two spoons of lean oil and a little nutmeg. In the open, mussels are cleaned in the cold. After six hours you can start tasting; Many at this point add more lemon juice.

The Odessa version of Korean mussels

The marinade is made with a blender, in which are placed onion, three garlic cloves, half of hot chili, a little sugar with the addition of sufficient salt, six spoons of lean oil, three - vinegar, and celery in sufficient quantity, in your opinion. In the container for marinating layered seafood and sauce are laid, it turns out rather thick. The night of aging - and a wonderful snack is ready for use.

Wine version

Absolutely original way how to cook mussels in Korean. The recipe for a start involves the boiling of seafood in white wine. For a third of a kilo of mussels, it will take half a glass, plus a laurel leaf, a garlic clove and a little pea pepper. Still warm, but gutted mussels are poured with marinade from a pile of olive oil, two spoons of lemon juice and honey, cilantro, mustard, taken on 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 recipe in Korean allows quite a lot of fantasy freedom. For non-sluggish, you can advise all spices to be used to heat in a well-heated oil. It is believed that their taste and aroma are more widely disclosed.

In its pure form, not all are to the taste of mussels in Korean. The recipe will be more to your liking if the shellfish is served in the form of a salad. The simplest variants, while having quite elegant taste - a combination of seafood with Korean carrots, colorful Bulgarian pepper and a variety of greens (the more, the better).

And the last remark, which, in our opinion, is very important when the mussels are planned in Korean. Recipes often require the administration of sodium glutamate. There is an opinion that this is a stereotype and superstition: having tried to cook shellfish with him and without it, you will not find a special difference. However, no one prevents you from conducting such an experiment on your own.