Simple & Refreshing Mussel Soup (Honghap-tang)
Simple & Refreshing Mussel Soup (Honghap-tang)
A Deliciously Simple Mussel Soup Recipe for a Refreshing Taste | Perfect as a Soju Appetizer After Work!
Introducing a wonderfully simple mussel soup recipe that you can quickly prepare for a delightful evening with your husband after work. You can achieve a deep, refreshing broth with just fresh mussels and a few vegetables, making it perfect for settling your stomach or as a side dish. The cooking process is so easy, even beginner cooks can tackle it with confidence.
Ingredients- 1kg fresh mussels (in shells)
- 700ml water
- 2 Korean chili peppers (Cheongyang peppers)
- A small amount of green onion (white part preferred)
- 0.5 Tbsp salt (adjust to taste)
Cooking Instructions
Step 1
The first step to preparing fresh mussels! Grasp the dark brown threads (beards) attached to the inside of the mussel shells and pull them off cleanly. Skipping this step can lead to an unpleasant texture.
Step 2
Gently scrape off any thin membranes or debris stuck to the mussel shells using the back of a knife. It’s important to clean them thoroughly without breaking the shells.
Step 3
Place the cleaned mussels in cold water and rinse them 2-3 times by rubbing them vigorously against each other, as if scrubbing. This will effectively remove any dirt or residue clinging to the shells.
Step 4
Now, let’s start cooking. In a pot, combine the 1kg of washed mussels and 700ml of water. Bring to a boil over high heat. Covering the pot will help it boil faster.
Step 5
Finely slice the green onion. Using the white part of the green onion will add a subtle sweetness and aroma to the broth.
Step 6
Slice the Korean chili peppers diagonally. If you enjoy a spicy kick, leave the seeds in; if you prefer less heat, remove the seeds. These will add a refreshing and slightly spicy flavor to the soup.
Step 7
Once the mussels have opened and the broth has turned milky, reduce the heat to low. At this point, to achieve a clearer broth, remove any mussel shells that are empty and no longer contain mussel meat. (This is optional, but recommended for a cleaner taste.)
Step 8
While the soup is simmering, add the pre-sliced Korean chili peppers to enhance the spicy flavor. Adjust the amount according to your preference.
Step 9
Finally, season the soup with salt. Mussels naturally release some saltiness and umami, so it’s best to add salt gradually while tasting, rather than all at once.
Step 10
Add the prepared green onions and simmer for about 1 minute over low heat. Cooking for too long will diminish the crispness of the green onions, so a brief simmer is ideal.
Step 11
Ladle the warm mussel soup into a beautiful bowl, and your simple yet delicious soup is ready! Enjoy the pure, refreshing taste of fresh mussels.
