Refreshing Mussels and Bean Sprout Soup: A Flavorful Korean Delight
How to Make a Delicious and Clear Mussels and Bean Sprout Soup
Enjoy a clear and refreshing Korean soup (Guk) featuring fresh mussels and crisp bean sprouts. Packed with taurine and alginic acid, this soup is excellent for hangover relief. On cold winter days, warm your soul with a bowl of this savory and light bean sprout soup. It’s perfect for a special breakfast or a satisfying accompaniment to drinks.
Ingredients
- 200g fresh bean sprouts
- 200g cleaned mussels
- 1 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 1 Tbsp coarse sea salt
Cooking Instructions
Step 1
First, prepare the fresh mussels. Remove the tough, beard-like byssus threads from the mussels by pulling them firmly. Then, rinse them thoroughly under cold running water multiple times to wash away any mud or debris from the shells. This step ensures a cleaner, clearer broth.
Step 2
Rinse the bean sprouts under running water two to three times. Gently wash them to avoid breaking their heads or tails, which helps maintain a clear soup. Thoroughly rinsing the bean sprouts is crucial for a clean taste.
Step 3
Now, place the cleaned mussels into a pot, followed by the rinsed bean sprouts. Pour in 3 cups of water (approximately 540ml, using a standard Korean paper cup as a measure) to cover the ingredients.
Step 4
Cover the pot completely and bring it to a boil over high heat. Starting on high heat allows the mussels to open quickly and release their delicious savory flavor into the broth.
Step 5
While the soup is coming to a boil, finely chop the green onion. Having it ready beforehand will speed up the final seasoning process.
Step 6
After about 4 minutes, the soup will likely start to bubble up and threaten to boil over. At this point, reduce the heat to medium and slightly lift the lid, allowing some steam to escape. Continue to simmer for another 3 minutes. This is an important step to remove any fishy odor from the mussels and bean sprouts while enhancing the refreshing flavor.
Step 7
After a total of about 7 minutes of cooking, when the broth has become clear and flavorful, just before turning off the heat, add the chopped green onion, minced garlic, and 1 tablespoon of coarse sea salt. Using coarse sea salt not only seasons the soup but also adds an extra layer of umami. Stir everything well to combine, and your delicious Mussels and Bean Sprout Soup is ready! You can add a pinch of black pepper to taste if desired.
