Chef Virgil Kahn’s Gochujang Mussels

Serves 4-6

Indochine’s Head Chef, Virgil Kahn, shares his personal gochujang mussel recipe for you to enjoy at home with a crisp glass of Swartland Reserve Chenin Blanc. The perfect way to celebrate World Oceans Day, and the majesty of our seas. 

Chef Virgil Kahn’s Gochujang Mussels

 

INGREDIENTS:

Gochujang broth:

2 x carrots (sliced)

1 x fennel bulb (sliced)

1 x thumb ginger (sliced)

3 x lemongrass pounded and cut into smaller units

1 x red onion (sliced)

5 x tablespoon gochujang paste

Half a bottle white wine

2 litres fish stock

Fish sauce to taste

Lime juice to taste

 

to finish THE DISH:

Gochujang broth

Gochujang paste

2,7kg fresh mussels 

Ginger (julienne)

Lime leaves (julienne)

Crusty bread

 

Chef Virgil Kahn’s Gochujang Mussels

METHOD

In a little oil, sauté the onion, ginger, carrots, fennel and lemongrass until aromatic.

Add 4 tablespoons gochujang paste, fry for 2 minutes and deglaze with the white wine.

Reduce the liquid until half and add the fish stock.

Bring to a simmer and reduce the heat to medium.

Season with fish sauce to taste.

In a hot wok, place some oil. Place in the mussels and 1tablespoons of Gochujang paste and pour in 125ml of the broth. Cover the broth until the mussels have opened, toss in the julienne ginger and lime leaves and season with lime juice.

Place the mussel with the broth in a bowl and serve with hot crusty bread.

 

Paired with the Delaire Graff Swartland Chenin Blanc

 

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