Mussel and Seaweed Soup (Miyeokguk)
Easy Mussel Seaweed Soup using Frozen Mussel Meat
I made a simple and delicious Mussel Seaweed Soup using pre-portioned frozen mussel meat. The broth is deep, refreshing, and incredibly tasty! It’s perfect for a quick yet hearty meal.
Main Ingredients
- Dried seaweed (miyeok) 20g
- Prepared frozen mussel meat 2 measuring cups
- Minced garlic 1 Tbsp
- Korean soy sauce for soup (guk-ganjang) 2 Tbsp
- Fish sauce (aekjeot) 1 Tbsp
- Salt to taste
- Sesame oil 2 Tbsp
- Rice water (ssalddeumul) 6-7 measuring cups (approx. 1.2-1.4L)
Cooking Instructions
Step 1
Start by preparing a handful (20g) of dried seaweed. It’s best to rehydrate it in lukewarm or cool water, as soaking in hot water can lead to nutrient loss.
Step 2
Soak the dried seaweed in plenty of water for about 20 minutes until fully rehydrated. The seaweed will soften and expand in volume during this time.
Step 3
Rinse the rehydrated seaweed thoroughly under running water 2-3 times, separating any tangled pieces. This step removes any residual sand or impurities.
Step 4
Drain the rinsed seaweed in a colander. Gently squeeze out excess water with your hands. This helps to create a clearer broth. Be careful not to squeeze too hard.
Step 5
Thaw the frozen mussel meat either by leaving it at room temperature or by rinsing it under cold running water. Once thawed, lightly rinse the mussels under running water.
Step 6
Heat 2 Tbsp of sesame oil in a pot over medium-low heat. Add the squeezed seaweed and sauté for about 3-5 minutes, stirring constantly to prevent burning. This process enhances the seaweed’s flavor.
Step 7
Continue to sauté the seaweed until it starts to stick slightly to the bottom of the pot, adjusting the heat as needed. Cooking it until softened and wilted will bring out a deeper flavor.
Step 8
Once the seaweed is well-sautéed, add 2 Tbsp of Korean soy sauce for soup (guk-ganjang) and stir-fry together for another 1-2 minutes. This helps the seaweed absorb the savory notes.
Step 9
Pour in 6-7 measuring cups (approx. 1.2-1.4L) of rice water (ssalddeumul) into the pot. Bring it to a boil over high heat, then reduce the heat to medium and simmer for about 10 minutes to ensure the seaweed is tender.
Step 10
Add 1 Tbsp of fish sauce (aekjeot) to the soup to deepen the umami flavor and season. Fish sauce adds savoriness without a fishy taste.
Step 11
Add the prepared and rinsed mussel meat to the pot. Mussels cook quickly, so avoid overcooking them.
Step 12
Add 1 Tbsp of minced garlic. Once the soup comes to a boil again, reduce the heat to low and simmer for another 5 minutes. This allows the flavors of the mussels and garlic to meld into the broth.
Step 13
Finally, taste the soup and adjust the seasoning with salt as needed. You can also add a pinch of pepper if desired.
Step 14
Your delicious and refreshing Mussel Seaweed Soup is ready! Enjoy it with a warm bowl of rice.
