Refreshing and Flavorful Mussel Soup (Honghaptang)
Chef Baek Jong-won’s Mussel Soup Recipe: Perfect for Hangover Cures and Refreshing Winter Broth Dishes
Let’s make a wonderfully refreshing mussel soup using fresh, seasonal mussels. This is a hearty and satisfying broth dish that’s perfect for a morning pick-me-up or a light meal.
Ingredients- 600g fresh mussels
- 2 Tbsp soju (for odor removal)
- 1 Tbsp coarse salt (for cleaning)
- 2 Korean chili peppers (cheongyang peppers)
- 4 cloves garlic, minced (approx. 1 Tbsp)
- 1/2 stalk scallion (white and green parts)
- 800ml water (approx. 4 cups)
Cooking Instructions
Step 1
Today, we’ll be making a refreshing and clean-tasting mussel soup (Honghaptang) using fresh, seasonal mussels. It’s absolutely perfect for curing a hangover or as a delicious side dish with rice.
Step 2
First, it’s crucial to clean the mussels thoroughly. For the initial cleaning, place the mussels in a bowl and add 1 tablespoon of coarse salt. Gently but firmly scrub the mussels to remove any dirt or grit trapped between the shells, being careful not to break them. (This step, though not pictured, is very important!) Rinse them several times under cold running water. Finally, use your hands to meticulously remove any remaining beard-like fibers (called ‘joksak’ in Korean) or seaweed attached to the mussels.
Step 3
Now, place all the cleaned mussels into a pot. Add 800ml of cold water, ensuring the mussels are well submerged. Starting with cold water is key, as it allows the mussels to open their shells naturally as the water heats up. Wait until the water comes to a rolling boil.
Step 4
Once the water is boiling vigorously, add 2 tablespoons of soju or cooking wine. This helps to eliminate any fishy odor and makes the broth even cleaner. Now it’s time to add the ingredients that will bring a kick and refreshing flavor to your mussel soup. Add 2 thinly sliced Korean chili peppers, the sliced scallions, and the minced garlic. Finally, season with 1 tablespoon of salt. However, since mussels have their own natural saltiness, it’s best to taste and adjust the salt level as needed.
Step 5
As the soup cooks, impurities and foam will rise to the surface. Skim off this foam with a spoon. This will help keep your broth clear and enhance its refreshing taste. Avoid boiling the mussel soup for too long, as this can make the mussels tough and diminish their flavor. Cook over medium-high heat for about 10 minutes, or just until all the mussels have opened their shells.
Step 6
And there you have it – a delicious mussel soup, Chef Baek Jong-won’s style! Enjoy the wonderfully clean and deeply satisfying broth.
