Main ingredients 🥩
fresh musselsjjigae rice cakesdried anchovy saucechicken stockegggreen onionmussels
Solo Cooking God's Refreshing Mussel Jjigae
A super simple mussel jjigae with a deep, rich flavor made without separate stock—just using dried anchovy sauce and chicken stock, then enhanced with fresh mussels for a refreshing taste.
🙋 Recommended for
- ⭐ People who want a quick, satisfying meal without time to make stock during a busy morning
- ⭐ Those who love a smooth, refreshing, light jjigae with a subtle mussel aroma
- ⭐ Home cooks looking to use fresh seasonal mussels to create a nourishing, non-overpowering dish
Ingredients needed 🛒1 servings
- fresh mussels 1-2 handfuls
- soaked jjigae rice cakes 1 full handful
- water 3 cups (paper cup)
- dried anchovy sauce 1 tablespoon
- chicken stock 1/2 tablespoon
- egg 1
- green onion or scallion a little
- pepper a little
Recipe 🍳
- Wash fresh mussels in salted water, gently rub to remove impurities and shells, then rinse thoroughly under running water and strain through a sieve.
- Soak the jjigae rice cakes in water before cooking until soft.
- In a pot, add 3 paper-cup-sized portions of water, 1 tablespoon of dried anchovy sauce, and 1/2 tablespoon of chicken stock to quickly make a flavorful broth.
- Once the broth starts bubbling, add the soaked jjigae rice cakes and 1-2 handfuls of cleaned fresh mussels generously.
- Simmer until the rice cakes become soft and float to the surface.
- Whisk 1 egg gently, then pour it slowly over the boiling jjigae in a circular motion.
- Let it cook undisturbed until the egg forms soft, fluffy curds.
- Transfer the finished jjigae into a bowl, sprinkle with finely chopped green onion or scallion and a pinch of pepper to finish.
- Add water, dried anchovy sauce, and chicken stock to a pot and bring to a boil to make a quick broth.
- Once boiling, add soaked jjigae rice cakes and cleaned fresh mussels, then simmer until rice cakes are cooked through.
- Pour in the egg mixture and let it set into soft curds, then garnish with green onion and pepper to serve.
Cooking tips 💡
- Do not stir immediately after pouring the egg mixture—let it sit undisturbed until the egg forms soft, round curds to keep the broth clear and clean.
- The combination of dried anchovy sauce and chicken stock is a brilliant shortcut that delivers a deep, savory umami flavor as if you’d simmered stock for hours.
- Using plenty of fresh seasonal mussels enhances the broth’s natural richness—no extra salt needed, and you’ll enjoy a deeply briny, oceanic flavor.
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