Ingreadient :

• 1 tablespoon vegetable oil
• 4 slices thick-cut bacon, cut crosswise into ¼-inch pieces
• 2 large cloves garlic, grated or minced
• 1 large shallot, thinly sliced into rings
• ⅓ cup dry vermouth or white wine
• ¼ cup chicken stock
• 3 tablespoons mirin
• 1 tablespoon doenjang (Korean soybean paste)
• 1 teaspoon gochujang (Korean chilli paste)
• 1 fresh Korean red chili or Fresno chili, thinly sliced on an angle 2 pounds mussels, cleaned and debearded
• Handful of fresh chives, cut into ½-inch pieces, for serving
• Steamed white rice
• Lemon wedges or halves

Direction :

1. In a medium, wide, heavy-bottomed pot, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the edges just start to brown, 3 to 4 minutes.
2. Add the garlic and shallot and cook, stirring occasionally, until softened, another minute or two. Add the vermouth, raise the heat to high, and bring to a boil.
3. Add the stock and mirin and then whisk in the soybean paste and chili paste until they have dissolved. Stir in the chili and then the mussels.
4. Cover the pot and cook, shaking occasionally to redistribute the ingredients, until the mussels open, about 3 minutes.
5. Discard any mussels that don’t open.
6. Spoon the mussels and broth into bowls, scatter the chives on top, and serve with rice and lemons.