Jung Ho-young's Mussel Soondubu Jjigae

Recipe 🍳

Cooking tips 💡

• When frying gochugaru in oil, it can easily burn and develop a bitter taste. Mix in a small amount of water to keep it moist and achieve a smooth, vibrant red gochujang oil.
• Soft tofu and fresh mussels release a lot of moisture during cooking, so use slightly less water at first and maintain a slightly thick consistency—this helps preserve the depth of flavor in the stew.
• Overcooking mussels causes them to shrink and become tough, so always add them in the final step to retain their tender, bouncy texture.