Nutrient-Rich! How to Make a Refreshing and Revitalizing Freshwater Mussel Soup (Daseulgi Haejangguk)
The Perfect Hangover Cure: Freshwater Mussel Soup (Daseulgi Haejangguk)
Freshwater mussels, known by various names like ‘Daesari’ in Jeolla, ‘Minmulgodong’ in Gyeongnam, ‘Godi’ in Gyeongbuk, and ‘Olbaengi’ or ‘Olgengyi’ in Gangwon and Chungcheong, are packed with protein, calcium, iron, and Vitamin A. They are renowned for their benefits in alleviating hangovers and relieving neuralgia. They also help improve eyesight, protect the liver, and combat anemia. Particularly, they are known for their remarkable effectiveness in treating liver diseases. The blue pigment in freshwater mussels is said to be similar to human liver pigments, lending them a mysterious efficacy for liver ailments. Today, we’ll be making a refreshing and deeply flavorful Haejangguk using these precious mussels. It’s not just a perfect hangover remedy but also a satisfying meal.
Main Ingredients
- 200g cooked and shelled freshwater mussel meat
- 1 cup mussel cooking broth (standard paper cup)
- 4 cups water (standard paper cup)
- 1 pack dried anchovy, kelp, and dried shrimp for broth (or use anchovy-kelp broth)
- 1/4 onion
- 1 red chili pepper
- 1 Korean green chili pepper
- 1/4 stalk green onion
- 2 handfuls of chives (approx. 50g)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (Gukganjang)
- 2 Tbsp soybean paste (Doenjang)
- 1.5 Tbsp red chili powder (Gochugaru)
Cooking Instructions
Step 1
Prepare 200g of fresh freshwater mussel meat. This should already be cooked and shelled.
Step 2
Rinse the mussel meat thoroughly under running water about three to four times to remove any grit or impurities. Then, drain them well in a colander.
Step 3
Don’t discard the broth you used to cook the mussels! This broth is concentrated with the nutrients and flavor of the mussels, adding a deep, savory taste to the soup. It should be about 1 cup (standard paper cup), so keep it aside.
Step 4
Cut the chives into lengths of about 4-5cm. Thinly slice the onion. Slice the red chili, green chili, and green onion diagonally or into rounds for a visually appealing garnish. (If you prefer it spicier, feel free to add a second Korean green chili.)
Step 5
In a large pot or earthenware bowl (ttukbaegi), pour in 4 cups of water. Add the broth pack containing dried anchovies, kelp, and dried shrimp, and simmer for 15 minutes to extract a flavorful base broth. Remove the broth pack, then add the reserved 1 cup of mussel cooking broth and bring to a boil.
Step 6
Once the broth starts boiling vigorously, add the sliced onions. Adding the onions first helps to create a refreshing taste in the soup.
Step 7
When the onions become translucent, dissolve 2 tablespoons of soybean paste (Doenjang) into the broth and add 1 tablespoon of minced garlic. To ensure the soybean paste dissolves smoothly, you can mix it with a little broth or water before adding it to the pot. Now, add the prepared freshwater mussels. Avoid overcooking the mussels from the beginning, as they can become tough. Cook them for about 2-3 minutes until they float to the surface, just until lightly cooked. (Tip: Overcooking the mussels early on can make them rubbery!)
Step 8
Skim off any foam that rises to the surface for a clearer broth. Next, season with 1 tablespoon of soy sauce for soup (Gukganjang) and add 1.5 tablespoons of red chili powder (Gochugaru) for a touch of heat.
Step 9
Finally, add all the prepared chives, green onion, red chili, and green chili. Simmer briefly. The addition of these colorful ingredients makes the soup look even more appetizing.
Step 10
To preserve the fresh texture of the chives, it’s best to turn off the heat immediately after adding them. The residual heat will cook them sufficiently, maintaining their crispness and enhancing the flavor.
Step 11
Your nutrient-packed and refreshing Freshwater Mussel Soup (Daseulgi Haejangguk) is ready! Enjoy it while it’s hot.
