Spicy Mussels with Bacon

I love eating mussels in the true Belgian style – big, generous, indulgent pot teaming with juicy morsels from the sea. This recipe is so yummy we could hardly stop eating them while testing. The leftover broth on the bottom is great soaked up with sticky rice.

Ingredients

Serves 2

  • 1 tablespoon extra-virgin olive oil
  • 4 strips (3 1/2 ounces/100 grams) streaky bacon, cut into lardon pieces
  • 2 large cloves garlic, grated
  • 1 large banana shallot, sliced thinly into rings
  • 1/4 cup plus 2 tablespoons (95 milliliters) dry vermouth or white wine
  • 1/2 cup (100 milliliters) good chicken stock
  • 3 tablespoons mirin
  • 1 tablespoon doenjang (Koreansoybean paste)
  • 1 teaspoon gochujang (Korean chilepaste)
  • 1 red chilli, sliced thinly into rings on a bias, with seeds
  • 2 pounds (900 grams) mussels, cleaned and beards removed
  • Handful of chopped chives, for garnish
  • Wedges of lemon, for serving
  • Sticky rice, for serving

Method

  1. Drizzle the oil into a Dutch oven and heat over medium heat. Add the bacon lardons and saute until just browning on the edges, 3 to 4 minutes. Add the garlic and shallots and cook, stirring occasionally, until softened, another minute. Add the vermouth or white wine and bring to a boil. Add the chicken stock and then the mirin. Whisk in the dwenjang and gochujang until dissolved. Stir in the red chiles and then the mussels. Cover and shake occasionally to mix. Cook until the shells are all open, about 3 minutes. Discard any mussels that don’t open.
  2. Serve in large bowls to share and scatter chopped chives on top to garnish. Serve with lemon wedges and sticky rice on the side.

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Social media

@judyjoochef Instagram profile imageIn my latest Q&A, I share how I choose what to order at new restaurants and my top tip for finding the best places to eat in a new city. 

When trying a new place, I aim to try something I’ve never had before, often asking for the house specialty or signature dish. Being a big fan of seafood, I usually lean towards pescatarian dishes.

To discover great dining spots in a new city, my advice is to ask the locals, such as your taxi driver, where they would go to eat. When in Rome, do as Romans do! Be a local! (Do not eat at McDonalds in Paris!)
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#JudyJoo #FoodTips #Seafood #LocalDining #ChefLife #Foodie #EatLikeALocal #CulinaryTips #FoodLovers #RestaurantTips5 days ago via Instagram
@judyjoochef Instagram profile imageThank you @brokenpalate and @lainedoss for the feature! From a career in finance to following my passion in the culinary world, it’s been a transformative journey. I never thought it would lead to where I am now, but here I am!

This piece dives into my adventures with Seoul Bird, exploring how Korean fried chicken became a fan favorite, and my aspirations to bring Korean flavors around the world.

It’s a story of change, creativity, and the love of food that has shaped my life. Check out the full article to learn more about my slightly random path into the culinary world. Link in bio!

#JudyJoo #CulinaryJourney #SeoulBird #KoreanFriedChicken #FoodCulture #NYCEats #ChefLife #FromFinanceToFood1 week ago via Instagram
@judyjoochef Instagram profile imageFamily meals are a cornerstone of Korean culture, where the table is adorned with an array of small dishes (banchan), showcasing a main course often barbecued meat cooked on a grill built into the table. 

One of the favourites is kalbi (marinated beef short-rib), which is not just a meal, but a convivial experience, bringing everyone together. It’s served with lettuce or perilla leaves (ssam), allowing everyone to wrap their meat with rice, kimchi, ssamjang hot sauce, or their preferred sides.

Thanks for the feature @goodfoodeveryday !  Check out their website (or mine) for the full recipe. •
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#JudyJoo #Kalbi #FamilyMeals #BBCGoodFood #BBC #KoreanCuisine #SharedDining #CulinaryHeritage #FoodieFeature #ChefLife #InstaFood #CommunalEating #FoodForThought #GastronomicAdventures #CelebrityChefs #FoodWorld #ChefLife #CookingPassion #CulinaryArt #FoodLovers #CulinaryExcellence #ChefsOfInstagram #Korea #Korean #Koreanfood #KoreanCooking #koreanbbq #koreanfoodmadesimple1 week ago via Instagram
@judyjoochef Instagram profile imageHailing from the great state of New Jersey– I grew up eating buffalo wings. 

There was even a buffalo wings site on campus at my college in NYC called Pluck U. (who else remembers this chain? It was started by Columbia and NYU grads). It was open late, and our go to place for midnight munchies!

And, yes they do come from Buffalo, NY, a city upstate known for their bitterly cold winters and their nuclear hot wings. 

Here, I have twisted up the traditional Buffalo wings with a fusion of East meets West. Believe me, I am a mega fan of the original wing slathered in Frank’s hot sauce. But, these Korean-esque wings are drenched in a delectably spicy gochujang based hot sauce, offering a more earthy and umami flavor. 

With the perfect balance of heat, tang, and a hint of sweetness, each bite is an adventure in itself.

Elevate your Korean Buffalo Wings experience with these tips:

Ensure your wings are well-coated in potato starch for that irresistible crunch.

Fry to golden perfection and toss well in the sauce for a glossy spicy finish.

Serve hot and garnish with sesame seeds and finely chopped spring onions for an added burst of freshness. 

And, a side of your fave blue cheese dressing! 

Discover the full recipe and embark on your culinary exploration of Korean flavours at Judyjoo.com - link in bio!
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#JudyJooKitchen #KoreanCooking #KoreanBuffaloWings #KoreanFood #Foodie #FoodLover #FoodPhotography #ChefLife #FoodBlog #Spicy #InstaFood #FoodStagram #FlavourBurst #ComfortFood #FoodPassion #FoodArt #FoodCulture #CookingAtHome #Homemade #RecipeOfTheDay #CrispyWings #FusionCuisine #FoodInspiration #Gourmet #korea #korean #koreanfoodmadesimple2 weeks ago via Instagram
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