Ingredients with Measurements:
- 1 cup totori-muk (acorn jelly)
- 1 pound mussels, cleaned and debearded
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 green onion, thinly sliced
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Serving dish
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add the totori-muk and cook for 5 minutes, stirring occasionally.
2. Drain the totori-muk in a strainer and rinse under cold water. Cut the totori-muk into bite-sized pieces and set aside.
3. In a mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, gochujang, honey, garlic, and ginger.
4. Add the mussels to the pot and pour the sauce over them. Cover the pot and cook over medium heat for 5-7 minutes, or until the mussels have opened.
5. Remove the mussels from the pot with a slotted spoon and set aside.
6. Arrange the totori-muk on a serving dish and top with the mussels.
7. Pour the remaining sauce over the totori-muk and mussels.
8. Garnish with sliced green onions and toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 7g
Carbohydrates: 13g
Protein: 20g
Sodium: 610mg
Substitutions for ingredients:
- Totori-muk can be substituted with tofu or sliced cucumber.
- Mussels can be substituted with clams or shrimp.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add sliced carrots and bell peppers to the sauce for extra flavor and color.
- Use different types of seafood, such as scallops or squid.
- Make a vegetarian version by omitting the seafood and adding more vegetables.
Tips and tricks:
- Make sure to clean the mussels thoroughly before cooking.
- Discard any mussels that do not open during cooking.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a large platter with additional sliced green onions and sesame seeds for garnish.
Garnishes:
- Sliced green onions
- Toasted sesame seeds
Pairings:
- Serve with steamed rice and a side of kimchi.
Suggested side dishes:
- Steamed vegetables, such as broccoli or bok choy
- Korean-style potato salad
- Pickled vegetables
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the mussels do not open during cooking, discard them.
Food safety advice:
- Make sure to clean the mussels thoroughly before cooking.
- Discard any mussels that do not open during cooking.
Food history:
- Totori-muk is a traditional Korean dish made from acorn starch.
Flavor profiles:
- Salty, sweet, spicy, and nutty.
Serving suggestions:
- Serve as a main dish or as part of a Korean-style meal.
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Region: Korean