This kimchi mussel poke recipe is quite easy to make. Not only is this recipe tasty the combination of the fermented cabbage and mussels is quite healthy for you. Cook up some brown rice, slice some avocados, shred some carrots and dice a cucumber and make poke bowls for a complete meal.
Makes 4 servings
1 pound cooked Seatech mussel meat
1 32 oz. jar of sliced nappa cabbage kimchi
1 large sweet onion, diced
1 bunch green onions, sliced on a bias
1 tbsp. olive oil
red pepper flakes to taste
Place mussel meat in a large mixing bowl. Add the olive oil and red pepper flakes and gently mix together.
Pour liquid from the jar of kimchi over the mussels. Chop the kimshi into smaller pieces if desired and add to the bowl. Add the sweet onion and gently blend together.
Refrigerate for 15-30 minutes and serve adding the sliced green onions as a garnish.
Serve with brown rice.
Make a poke bowl