Rich & Refreshing Seopguk: A Natural Mussel Stew Recipe
Rich & Refreshing Seopguk: A Natural Mussel Stew Recipe
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I was so impressed by the exquisite taste of Seopguk, freshly caught by divers in Sokcho during my trip to Gangwon Province, that I decided to recreate it at home. Seop, or natural mussels, are distinctly different from farmed mussels in both size and texture. We’ll use the broth from boiling these magnificent mussels as our base. Then, we’ll finely chop vibrant chives and earthy king oyster mushrooms, and thicken the soup with a touch of flour, creating a consistency reminiscent of a rich, savory porridge. To complement the seop, we’ll add clams for an extra layer of chewy texture, especially useful if you have less seop. Key to this dish are the chives and king oyster mushrooms; their freshness is vital. Don’t forget to incorporate the flour mixture and the rich mussel broth. Seasoned with gochujang and doenjang, this Seopguk offers a delightful balance of spicy and savory, with a wonderfully refreshing finish. Enjoy this hearty and healthy soup!
Ingredients- 30 Natural Mussels (Seop)
- A splash of Soju (for boiling mussels)
- 200g Clam Meat (refrigerated, not frozen)
- 2 packs King Oyster Mushrooms
- 1 bunch Chives
- 2 Tbsp All-Purpose Flour
- 4 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Minced Garlic
- 2 Tbsp Chopped Scallions
- 1 tsp Black Pepper
- 1L Broth from boiled mussels
Cooking Instructions
Step 1
Start by preparing the natural mussels, known as ‘Seop’. Use a scrub brush to gently clean the outer shells, removing any dirt or barnacles. You don’t need to remove everything, as the shells will be cleaned further during the boiling process.
Step 2
Bring a pot of water to a rolling boil. Add the prepared mussels and a splash of soju. The soju helps to remove any fishy odors and tenderize the mussels. Cook until the mussels open their shells, which indicates they are fully cooked.
Step 3
Once the mussels have opened, turn off the heat and carefully remove them from the pot. Gently detach the mussel meat from the shells and trim away any tough parts or beards. Set the mussel meat aside. Crucially, do not discard the cooking liquid! This flavorful broth will form the base of our delicious Seopguk.
Step 4
In a large pot, combine the prepared mussel meat, finely chopped chives, and sliced king oyster mushrooms. Add the clam meat for an additional chewy texture. (Using fresh, refrigerated clam meat will yield the best results.)
Step 5
Add the chopped mussels to the pot. Try to cut them into bite-sized pieces that retain some texture; if they are too finely chopped, the distinct mouthfeel of the mussels will be lost. Aim for pieces that are noticeable and enjoyable to chew.
Step 6
Sprinkle the 2 tablespoons of all-purpose flour evenly over the ingredients in the pot. This flour will help to thicken the broth, giving the soup a rich and satisfying consistency.
Step 7
Add the 2 tablespoons of minced garlic. Garlic provides a wonderful aromatic depth that enhances the overall flavor profile of the Seopguk.
Step 8
Stir in the 3 tablespoons of doenjang and 4 tablespoons of gochujang. Gently mix everything together, ensuring the seasonings are well distributed amongst the mussels, vegetables, and clams. Use your hands or a spoon to coat all the ingredients evenly.
Step 9
Pour in the 1 liter of reserved mussel broth. Bring the soup to a vigorous boil over high heat. As the soup boils, foam will rise to the surface; skim this foam off to ensure a clear and clean-tasting broth. Once it has reached a rolling boil, reduce the heat to medium-low and let it simmer gently for about 10 minutes. This slow simmering process allows the deep flavors of the mussels to fully infuse the broth, creating a rich and complex soup.
Step 10
And there you have it! Your homemade Seopguk, a healthy and flavorful dish made with natural mussels, is ready. If you ever find yourself traveling to Gangwon Province, I highly recommend seeking out a restaurant that serves Seopguk made with mussels freshly harvested by local divers – it’s an experience you won’t want to miss!
