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76 recipes found.
Aha Bujang's haemul-tang
A budget-friendly spicy seafood stew that uses frozen blue crab, mussels, and squid to deliver a deep, rich broth rivaling specialty restaurants for just 10,000 won.
Seonkyoung Longest Seafood Jjamppong
A spicy seafood jjamppong that achieves a professional-level smoky flavor using scallion-infused oil and smoked paprika powder.
Kim Dae-seok's Mussel Miyeokguk
Sautéed mussels create a creamy broth, then soaked seaweed is added and simmered to make a refreshing mussels seaweed soup.
Kim Dae-seok's Mussel Soup
A clear, lightly spicy mussel soup with sliced garlic, green onion, and chilies.
Seungwoo Dad's Tomato Mussel Stew and Garlic Bread
An exotic mussel stew with a rich broth made by mixing store-bought tomato sauce and seasonal mussels in a 1:1 ratio, paired with crispy garlic bread.
Jung Ho-young's Mussel Soondubu Jjigae
A restaurant-style soondubu jjigae with a deep, rich gochujang base made from pork and green onions, simmered with fresh mussels and soft tofu for a refreshing yet hearty, savory flavor.
Sam Kim's Saengkeurim Jogaejjim
Fresh Manila clams and mussels combined with creamy heavy cream, this is a rich and savory steamed clam dish that can be made in just 10 minutes.
Ttukdak Hyung's Homemade Boiling Seafood
A spicy and exotic homemade Cajun garlic sauce is mixed with generous amounts of seafood and vegetables, creating a dish that rivals restaurant quality.
Lee Hye-jung's Jeju Seafood Ttukbaegi
A spicy and refreshing Jeju-style seafood hot pot made with a variety of seafood and a doenjang-based broth, simmered with soybean sprouts and radish.
Sam Kim's Honghap Pasta
A classic Italian pasta with a refreshing broth from fresh mussels and the delicate aroma of white wine.
Baek Jong-won's Steamed Mussel Soup
An extremely simple mussel soup that maximizes the refreshing and clear broth by boiling mussels and vegetables together in cold water.
Kim Dae-seok Chef's Perilla Seed Soondubu Jjigae
A soondubu jjigae with a rich, savory broth that's even more fragrant and deep than restaurant-style versions, enhanced by a spoonful of perilla seed powder added to the spicy gochujang oil base.