Clear and Spicy Mussel Soup (Honghap Tang)
A Winter Delicacy: The Refreshing and Spicy Taste of Honghap Tang, Perfect with a Shot of Soju
Winter offers so many delightful things to enjoy, doesn’t it? And what’s more representative of the season than fresh mussels? I bought a generous portion of mussels for just 2,000 won from the vegetable store – half will become this delicious soup, and the other half will be frozen for a future spicy seafood stew. Isn’t this a 2,000 won happiness? This Honghap Tang is quickly prepared, featuring a pleasantly spicy and zesty flavor that makes it an ideal companion for soju. As a clear broth, it’s incredibly refreshing, savory, and clean-tasting. It’s truly amazing how something so affordable can be so delicious! While the mussel meat is still small, the broth is absolutely divine. Although I was too full to try it last time, adding some kal-guksu noodles at the end would make this dish absolutely perfect! Let’s make a simple yet incredibly tasty mussel soup today.
Main Ingredients
- Mussels 1 large bowl (approx. 500g)
- Coarse salt 1 handful (for purging)
- Minced garlic 1 Tbsp
- Cheongyang chili peppers 2
- Red chili pepper 1
- Green onion 1/2 stalk
- Scallions, thinly sliced (for garnish)
Cooking Instructions
Step 1
Prepare the fresh mussels. Gently remove any tough, beard-like threads (byssus) attached to the shell by pulling them firmly.
Step 2
In a bowl, combine the mussels and a handful of coarse salt. Hold the clump of mussels firmly and scrub them vigorously by tapping them against the bottom of the bowl or rubbing them against each other. This helps the mussels expel any sand or grit.
Step 3
Rinse the mussels under running water 2-3 times until the water runs clear. Unlike clams, mussels don’t require intensive scrubbing of the shells, making preparation much easier.
Step 4
Pour just enough water into a pot to cover the mussels. Avoid adding too much water, as this can dilute the flavor of the broth.
Step 5
Slice the garlic thinly. Cut the Cheongyang and red chili peppers diagonally. Chop the green onion into bite-sized pieces. Slice the scallions for garnish at the very end.
Step 6
Add the sliced garlic and prepared mussels to the pot and begin to boil. The mussels will start to open as they cook.
Step 7
Once the mussels have mostly opened, add the cooking wine (or soju) to eliminate any fishy odors. Taste the broth and season with salt as needed, then sprinkle in some pepper. Skim off any foam that rises to the surface during cooking for a clearer broth.
Step 8
Finally, add the diagonally sliced Cheongyang chili peppers, red chili pepper, and chopped green onion. Let it simmer for another moment before turning off the heat. Garnish with the sliced scallions if desired. Your delicious Honghap Tang is ready!
