Yumbah Mussels in Gochujang Sticky Chilli Sauce


1pkt x Yumbah Mussels drained

20 ml x Coconut oil

6ea x Green shallots finely chopped

20 g x Ginger sliced

20 g x Garlic

40 ml x Chinese wine

Gochujang Sauce

80 g        x Gochujang paste (available in Asian section at supermarket)
80 ml      x Honey
80 g        x Brown sugar
80 ml     x Soy sauce
4ea          x Cloves garlic minced
20 ml      x Sesame oil
20 ml      x Canola oil


In a hot pan, add oil, shallots, ginger & garlic, stir for 20 seconds add mussels, then Chinese wine.

Add lid & cook until they just pop open.

Drain off liquid & add the chilli sauce.

Cook for 1 minute and let flavours develop.

Finished with toasted sesame seeds & chopped coriander.

Gochujang Sauce

Add all to a pot and reduce to desired consistency.

Set aside

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