Refreshing Mussel and Seaweed Soup
Milky Broth Perfection! Mussel and Seaweed Soup: A Golden Recipe for Birthday Meals and Hangover Cures!
This mussel and seaweed soup, with its rich, milky broth, is incredibly refreshing and delicious. It’s also perfect as a hangover remedy. What’s even better is that the mussels don’t require pre-soaking for purging, making this soup wonderfully easy to prepare.
Main Ingredients
- 1kg fresh mussels
- 20g dried seaweed (miyeok)
- 2L water
- 1 red chili pepper
- 2 Tbsp perilla oil (deulgireum)
Seasonings & Condiments
- 1 Tbsp fish sauce (or anchovy sauce)
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp minced garlic
- Salt to taste
- 1 Tbsp fish sauce (or anchovy sauce)
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp minced garlic
- Salt to taste
Cooking Instructions
Step 1
First, rinse the dried seaweed once under running water, then soak it in cold water until it becomes soft and pliable. This usually takes about 30 minutes. Once rehydrated, gently rinse the seaweed a couple more times and lightly squeeze out excess water. Be careful not to scrub the seaweed too harshly, as this can wash away nutrients. Chop the rehydrated seaweed into bite-sized pieces.
Step 2
Thoroughly wash the fresh mussels by gently rubbing them with your hands under running water, rinsing them five to six times until the water runs clear. This removes any grit or debris attached to the shells.
Step 3
Inspect the mussels and discard any that have open shells or appear damaged. Using only fresh, tightly closed mussels will ensure the best flavor and safety.
Step 4
In a pot, combine 2 liters of water and the cleaned mussels. Bring to a rolling boil over high heat. Skim off any foam that rises to the surface to keep the broth clear. Once the mussels begin to open, immediately turn off the heat. Overcooking the mussels will make them tough.
Step 5
Carefully remove the mussels from the pot. Once they are cool enough to handle, extract the mussel meat from their shells.
Step 6
Let the mussel cooking water sit undisturbed for about 10 minutes. Gently pour off the clear liquid into a separate container, leaving behind any sediment at the bottom of the pot. This strained liquid forms the flavorful base of your soup.
Step 7
In the same pot (or a clean one), heat 2 tablespoons of perilla oil over medium heat. Add the chopped seaweed and sauté for about 3 minutes until it becomes fragrant and slightly tender. Pour in the strained mussel broth.
Step 8
Bring the soup back to a boil. Add 2 tablespoons of cooking wine to help eliminate any fishy odor, 2 tablespoons of minced garlic for aroma, and 1 tablespoon of fish sauce (or anchovy sauce) for umami. Season with salt to your preference.
Step 9
Add the thinly sliced red chili pepper and continue to simmer. Skim off any foam that appears. If you enjoy a spicier kick, feel free to add one or two chopped Korean green chili peppers (cheongyang peppers) for extra heat.
Step 10
Finally, add the reserved mussel meat to the pot and let it simmer for a short while until heated through. Avoid overcooking at this stage.
Step 11
Your refreshing mussel and seaweed soup is now ready! Enjoy this deeply flavorful and comforting dish, perfect for a nourishing meal or a soothing hangover cure.
