AI-generated imageSoy-Ginger Glazed Mussels, Honghapcho (2 Servings)
An easy home version of Korean honghapcho, using fully cooked mussels glazed in soy and ginger.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Check the package says the mussel meat is fully cooked; remove shell fragments.
- 02
Thinly slice ginger and garlic; cut scallion into 2-cm pieces.
- 03
Bring 80 mL water, 15 mL soy sauce, 7 g sugar, ginger and garlic to a simmer.
- 04
Add mussels and scallion; reheat thoroughly until piping hot and reduce the sauce slightly.
- 05
Turn off the heat, stir in 5 mL sesame oil and serve; avoid prolonged boiling that toughens the mussels.
Helpful source links
Before you cook
Use only packaged fully cooked mussels and reheat thoroughly according to label. Check shellfish, soy, wheat and sesame allergens, shell fragments and refrigeration.
Allergens: MOLLUSCAN SHELLFISH, SOY, WHEAT (check soy sauce label), SESAME
Image & source credits
AI-generated image.
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