Fresh Mussel and Seaweed Soup
Fresh Mussel and Seaweed Soup
A Clean Yet Flavorful Miyeok-guk with Fresh Mussels!
For my birthday, I decided to make myself a special bowl of Miyeok-guk (seaweed soup) using my favorite fresh mussels. It’s clean-tasting but packed with delicious umami!
Main Ingredients- 500g fresh mussels, in shells
- 20g dried seaweed
Seasoning & Others- 2 Tbsp cooking wine (mirin, sake, or rice wine)
- 1 Tbsp fish sauce (or clear anchovy sauce)
- 1 tsp salt (adjust to taste)
- A pinch of black pepper (optional)
- 2 Tbsp cooking wine (mirin, sake, or rice wine)
- 1 Tbsp fish sauce (or clear anchovy sauce)
- 1 tsp salt (adjust to taste)
- A pinch of black pepper (optional)
Cooking Instructions
Step 1
Soak the dried seaweed in lukewarm or cool water for about 15-20 minutes until it’s fully rehydrated and softened. This ensures it cooks nicely.
Step 2
If using mussels with shells, wash them thoroughly to remove any dirt. If you’re using pre-shelled mussel meat, rinse it gently under cold water to remove any grit. (Alternatively, you can use pre-cooked mussel meat found in most large supermarkets for convenience.)
Step 3
Once the seaweed is rehydrated, gently squeeze out excess water and wash it by rubbing it between your hands to remove any saltiness and soften it further. Cut the seaweed into bite-sized pieces, about 3-5 cm long. Pour 2 liters of water into a pot, add the cut seaweed, and bring it to a rolling boil over high heat.
Step 4
When the seaweed soup comes to a rolling boil, add all of the fresh mussel meat you’ve prepared. Adding mussels will make the broth refreshingly flavorful.
Step 5
After adding the mussels, pour in the 2 tablespoons of cooking wine (mirin, sake, or rice wine). This helps to eliminate any fishy odor and enhances the mussel’s natural flavor. Continue to boil vigorously over high heat for another 10 minutes.
Step 6
As the mussels cook, the broth will become milky white, similar to bone broth. Season the soup with salt or soy sauce to your preference. I added 1 tablespoon of clear fish sauce (or anchovy sauce) to deepen the umami flavor. You can add a tiny pinch of black pepper if you like. Skim off any foam that rises to the surface during cooking to ensure a clear and clean broth.
Step 7
After seasoning, reduce the heat to medium-low and simmer for an additional 10 minutes. This allows the flavors to meld beautifully. Your delicious fresh mussel seaweed soup is now ready! Enjoy it while it’s hot.
