Mussel Steamed Rice and Quick Kimchi

“ムール貝の炊き込みご飯と即席キムチ”

Today's meal is inspired by Korean cook Yeon Joung Kim's mussel steamed rice recipe. I've adapted her authentic Korean dish into a version that can be made using pretty available ingredients from London supermarkets.

This dish features rice cooked simply in a flavourful mussel broth, accompanied by quick kimchi-style pickles that make it delightfully moreish. Like many, I'm a big fan of kimchi but often feel too impatient to ferment it the traditional way. This quick and casual recipe is my solution, allowing you to improvise with whatever vegetables and time you have on hand. I’d guess the marinade could work well with most salad vegetables, so feel free to get creative!

I've included kombu seaweed to enhance the umami, but it can be omitted if unavailable.

For more Korean-inspired dishes;

Leek and squid fritter with Korean Pajeon sauce

Spring Onion Broccoli Pajeon

For Mussel Steamed Rice (serves 2)

Japanese rice   200g

Fresh mussels   300g

Sake   100ml

Kombu seaweed   3cm x 7cm sized sheet

For Quick Kimchi

Curly Kale   80g

Turnip or radish   300g

Chive   20g

For Kimchi marinade (A)

Salt   1/2tbs

Sugar   1/2tbs

Water   2tbs

For Kimchi marinade (B)

Koran chili powder  2tbsp

Sugar   2tsp

Fish sauce   1/2tbsp

Rice vinegar   1/2tbsp

Grated garlic   1/2tbsp

Kombu seaweed   3cm x 7cm sized sheet

1. Prepare the kimchi. Wash the kale and radish thoroughly. Tear the kale into bite-sized leaves from the stalk, and chop the removed stalks into small pieces. Peel the turnip and cut both the turnip and radish into bite-sized pieces.

2. Make the kimchi marinade (A). Mix the kale, turnip, and radish with the marinade and leave for 30 minutes. After 30 minutes, massage the vegetables and drain off the liquid.

3. Make the kimchi marinade (B). Combine the ingredients for marinade (B) and coat the cured vegetables and chopped chives thoroughly. Let it marinate for a while.

4. Soak the rice. Soak the rice in plenty of water for 30 minutes. Meanwhile, steam the mussels. In a saucepan with a lid, cook the mussels and sake over high heat. Remove from the heat once all the mussels have opened.

5. Cook the rice. Rinse the soaked rice and place it in a lidded saucepan with kombu, 200ml of the mussel cooking juice, and 100ml of water. Cook the rice over high heat. Once it begins to boil, reduce the heat to medium and cook with the lid on for 5 minutes.

6. Add the steamed mussels on top of the rice and cover with the lid. Cook for another 3 minutes. When the rice is fully cooked and begins to make a crackling sound at the bottom of the pan, remove from the heat and let it steam with the lid on for 5 minutes.