Ingredients with Measurements:
- 2 pounds fresh mussels
- 1/2 cup coarse sea salt
- 1/4 cup fish sauce
- 1/4 cup Korean chili flakes
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- 1/4 cup chopped scallions
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Large mixing bowl
- Colander
- Glass jar with lid
Step-by-step instructions:
1. Clean the mussels thoroughly by scrubbing them under cold running water. Discard any mussels that are open or have cracked shells.
2. In a large mixing bowl, combine the sea salt and enough cold water to cover the mussels. Stir until the salt dissolves.
3. Add the mussels to the saltwater and let them soak for at least 30 minutes, or until they release their grit.
4. Drain the mussels in a colander and rinse them under cold running water.
5. In the same mixing bowl, combine the fish sauce, chili flakes, garlic, ginger, scallions, sugar, rice vinegar, sesame oil, and sesame seeds. Mix well.
6. Add the drained mussels to the seasoning mixture and toss to coat evenly.
7. Transfer the mussels and seasoning mixture to a glass jar with a tight-fitting lid.
8. Press down on the mussels to remove any air pockets and make sure they are fully submerged in the seasoning mixture.
9. Seal the jar tightly and let it sit at room temperature for 1-2 days, or until the mussels are fully fermented and have a strong aroma.
10. Once the mussels are fermented, store the jar in the refrigerator for up to 2 weeks.
- Time:
Preparation time: 45 minutes
- Fermentation time: 1-2 days
- Total time: 2-3 days
Temperature:
- Room temperature for fermentation
- Refrigerator temperature for storage
Serving size:
- Makes about 2 cups of Mussel Jeotgal
Nutritional information:
- Calories: 120
- Fat: 4g
- Carbohydrates: 9g
- Protein: 12g
- Sodium: 4500mg
Substitutions for ingredients:
- Instead of mussels, you can use other seafood such as shrimp, clams, or oysters.
- Instead of Korean chili flakes, you can use any other type of chili flakes or powder.
- Instead of fish sauce, you can use soy sauce or salt.
Variations:
- Add sliced onions or carrots for extra flavor and texture.
- Use different types of seafood or a combination of seafood for a more diverse flavor.
- Adjust the amount of chili flakes to make the dish more or less spicy.
Tips and tricks:
- Make sure to clean the mussels thoroughly to remove any grit or sand.
- Use a glass jar with a tight-fitting lid to prevent air from getting in.
- Press down on the mussels to remove any air pockets and make sure they are fully submerged in the seasoning mixture.
- Taste the Mussel Jeotgal after 1 day of fermentation to check the flavor and adjust the seasoning if needed.
Storage instructions:
- Store the Mussel Jeotgal in the refrigerator for up to 2 weeks.
Reheating instructions:
- Mussel Jeotgal is typically served cold and does not need to be reheated.
Presentation ideas:
- Serve the Mussel Jeotgal in a small dish or bowl with a garnish of chopped scallions or sesame seeds.
Garnishes:
- Chopped scallions
- Toasted sesame seeds
Pairings:
- Serve the Mussel Jeotgal as a side dish with rice and other Korean banchan (side dishes).
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed vegetables
- Grilled meats
Troubleshooting advice:
- If the Mussel Jeotgal smells bad or has mold on the surface, discard it immediately.
Food safety advice:
- Make sure to clean the mussels thoroughly to prevent any foodborne illnesses.
- Store the Mussel Jeotgal in the refrigerator to prevent bacterial growth.
Food history:
- Jeotgal is a traditional Korean fermented seafood dish that has been enjoyed for centuries.
Flavor profiles:
- Salty, spicy, umami
Serving suggestions:
- Serve the Mussel Jeotgal as a side dish with rice and other Korean banchan (side dishes).
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Region: Korean