Mussel and Seaweed Soup (Honghap Miyeokguk)
A Refreshing Seaweed Soup with Mussels
When you crave a warm, comforting, and subtly refreshing soup, this gently simmered Mussel and Seaweed Soup is the perfect choice. A bowl of this delicious soup will surely lift your spirits! Here’s an easy-to-follow recipe.
Main Ingredients
- 200g Rehydrated Seaweed (soaked until soft)
- 15-20 Dried Mussels (rinsed clean)
- 5.5 cups Water (approx. 1.1 liters)
Seasoning
- 1/2 Tbsp Fish Sauce (for umami)
- 2 Tbsp Soup Soy Sauce (for deep flavor)
- Salt to taste
- 1 Tbsp Perilla Seed Powder (for nutty richness)
- 1/2 Tbsp Fish Sauce (for umami)
- 2 Tbsp Soup Soy Sauce (for deep flavor)
- Salt to taste
- 1 Tbsp Perilla Seed Powder (for nutty richness)
Cooking Instructions
Step 1
First, rehydrate the dried seaweed by soaking it in cold water until it becomes soft and pliable. Once softened, rinse it thoroughly under running water to remove any impurities and gently squeeze out excess water. Cut the seaweed into bite-sized pieces and set aside.
Step 2
In a deep pot, add the prepared seaweed. Then, add the rinsed dried mussels. The mussels will lend a wonderfully deep and refreshing flavor to the broth.
Step 3
Place the pot over medium-low heat. Add a pinch of salt to the seaweed and mussels and stir-fry them quickly for about 2-3 minutes. You’ll notice the seaweed turn a vibrant green as its unique aroma is released. Be careful not to burn the ingredients.
Step 4
Once the seaweed has turned a bright green, carefully pour in the 5.5 cups of water. Add 2 tablespoons of soup soy sauce and 1/2 tablespoon of fish sauce to season the broth. (Note: The saltiness of soy sauce and fish sauce can vary by brand, so start with this amount and adjust to your taste later.)
Step 5
Bring the soup to a boil, then reduce the heat to very low. Cover the pot and let it simmer gently for 20 to 30 minutes. This slow simmering allows the flavors of the seaweed and mussels to meld beautifully into the broth. About 5 minutes before the end of simmering, stir in 1 tablespoon of perilla seed powder for a rich, nutty finish.
Step 6
After 20-30 minutes of simmering, check to ensure the broth has turned milky and the seaweed is tender. Taste the soup and add a little more salt if needed to achieve your desired seasoning. Your delicious Mussel and Seaweed Soup is now ready! Serve hot and enjoy.
