Mussel and Seaweed Soup (Honghap Kim Guk) Recipe
Mussel and Seaweed Soup (Honghap Kim Guk) Recipe
Nutritious and Diet-Friendly Mussel and Seaweed Soup
Experience a delicious and healthy diet with this flavorful Mussel and Seaweed Soup! The combination of fresh mussels and savory seaweed creates a delightful taste profile. Enjoy a light yet satisfying meal.
Broth Ingredients- 1600ml Water (approx. 8 paper cups)
- 10 Dried Anchovies for broth
- 2 Scallion roots (cleaned)
- 2 Dried Shiitake Mushrooms
- 1 piece Dried Kelp (10x10cm)
Main Ingredients and Seasonings- 20 Cooked Mussels (shelled and cleaned)
- 4 sheets Dried Seaweed (Gim)
- 1 Onion (medium size)
- 1/2 Tbsp Minced Garlic
- 2 Scallions (chopped)
- 1 Green Chili Pepper (optional, for spice)
- 1 Red Chili Pepper (optional, for color/spice)
- Anchovy sauce or Fish sauce (for seasoning)
- Salt (to taste)
- 20 Cooked Mussels (shelled and cleaned)
- 4 sheets Dried Seaweed (Gim)
- 1 Onion (medium size)
- 1/2 Tbsp Minced Garlic
- 2 Scallions (chopped)
- 1 Green Chili Pepper (optional, for spice)
- 1 Red Chili Pepper (optional, for color/spice)
- Anchovy sauce or Fish sauce (for seasoning)
- Salt (to taste)
Cooking Instructions
Step 1
First, prepare the ingredients for the clear broth. In a pot, combine 1600ml of water (about 8 paper cups), 2 cleaned scallion roots, 2 dried shiitake mushrooms, 1 piece of dried kelp (10x10cm), and 10 dried anchovies for broth.
Step 2
Bring the pot to a boil over high heat. Once boiling, remove the kelp after 2 minutes to prevent a bitter taste. Then, reduce the heat to medium-low and simmer for an additional 10 minutes to extract a deep flavor.
Step 3
After simmering, strain the broth through a sieve to remove all solids. Collect the clear anchovy broth. A clear broth is key to a clean-tasting soup.
Step 4
If using pre-cooked, frozen mussels, thaw them first. Carefully remove any black threads or ‘beards’ attached to the mussels. This ensures a clean eating experience.
Step 5
Pour the prepared clear anchovy broth back into the pot. Add the thawed and cleaned mussels. Discard any stray mussel shells that might have fallen in, and avoid using any sediment from the bottom of the container.
Step 6
Remove the mussel shells if any are still attached, and set aside the mussel meat. This meat will be added towards the end to keep it tender and succulent.
Step 7
Begin simmering the anchovy broth again. While it’s heating, crumble or cut the 4 sheets of dried seaweed (gim) into small pieces and add them to the broth. The seaweed will dissolve slightly, adding a wonderful savory aroma.
Step 8
Once the soup starts to boil, add 1 medium onion, thinly sliced. The onion will soften and release its natural sweetness, enhancing the depth of the soup’s flavor.
Step 9
Stir in 1/2 tablespoon of minced garlic. As soon as the soup re-boils, turn off the heat. Overcooking garlic can diminish its fragrance. Adjust the seasoning with anchovy sauce or fish sauce, and a pinch of salt to your preference.
Step 10
With the heat turned off, quickly add the prepared mussel meat to the pot. Adding the mussels at this final stage ensures they remain tender and don’t become tough.
Step 11
Finally, garnish with 2 chopped scallions and, if desired, 1 green chili pepper for a touch of heat and 1 red chili pepper for color. Your nutritious Mussel and Seaweed Soup is now complete!
Step 12
This hot and refreshing Mussel and Seaweed Soup is perfect as a hangover remedy or a satisfying light meal.
Step 13
Enjoy the delightful combination of tender mussels and savory seaweed in this delicious Mussel and Seaweed Soup. It’s a wonderfully flavorful addition to your healthy table!
