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67 recipes found.

A spicy mussel porridge made by stir-frying mussels with garlic chives and cheongyang chili pepper in a savory doenjang seasoning, then simmering.

This crispy mussel and chive pancake, packed with fresh chives and mussels, pairs perfectly with makgeolli.

Stir-fried with caramelized scallion oil, sour kimchi and mussels create a rich, smoky flavor, topped with soft sundubu for a bold and luxurious udon soup.

Sautéed mussels create a creamy broth, then soaked seaweed is added and simmered to make a refreshing mussels seaweed soup.

A spicy stew made by simmering cleaned cod, radish, and minari in a mussel-infused broth

A pojangmacha-style mussel soup with a spicy and clean taste, made by slowly simmering mussels from cold water to create a rich broth, then adding cheongyang chili pepper and garlic.

A moist radish rice made with fresh mussels and kelp, using unsoaked rice to prevent stickiness and enhance umami flavor, creating a harmonious balance of moisture from the radish and mussels.

A refreshing mussel and soybean sprout soup with a clean, clear broth, finished with salted shrimp for a balanced savory flavor.

A premium nourishing hot pot featuring fresh seafood and spring greens simmered in a clear, refreshing broth made from mackerel and diphori.

A unique mussel dish in the style of a French Parisian bistro, maximizing flavor by melting rich Gorgonzola cheese into white wine and heavy cream.

Sautéed vegetables enhance the umami, combined with fresh live mussels in instant dried anchovy kalguksu ramen to create a clear, refreshing broth kalguksu.

A spicy oil pasta that wins with the deep umami of fresh seasonal mussels and the clean tang of capers, without any separate broth