Spicy and Refreshing Mussel Soup (Honghaptang)
How to Prepare Mussels and Cook a Delicious Honghaptang
Today, we’re making Honghaptang, a classic Korean mussel soup, using fresh, seasonal mussels. This soup is celebrated for its invigoratingly spicy and refreshing broth, making each spoonful a delight. Beyond the flavorful soup, the tender mussels themselves are a joy to savor. Enjoy this simple yet deeply satisfying recipe!
Main Ingredients- 1kg fresh mussels
- 2 stalks green onions (scallions)
- 1/2 onion
- 1 red chili pepper
- 1 green chili pepper (preferably Korean Cheongyang chili)
Seasoning & Aromatics- 1/2 cup soju (Korean rice wine, for removing fishiness)
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1/2 cup soju (Korean rice wine, for removing fishiness)
- 1 Tbsp minced garlic
- Pinch of black pepper
Cooking Instructions
Step 1
First, it’s crucial to clean the mussels thoroughly. Put on rubber gloves and scrub the mussel shells vigorously with a brush. Then, carefully pull off and discard the tough, beard-like byssus threads attached to the mussels.
Step 2
Rubbing the mussels against each other while washing helps to remove any remaining dirt or debris. Rinse them about five to six times until the water runs clear.
Step 3
Place the cleaned mussels in a pot and add enough water to cover them completely. This ensures a flavorful broth.
Step 4
To eliminate any fishy odor and enhance the flavor, add the roughly chopped green onions and onion to the pot. Pour in half a cup of soju; the alcohol will evaporate during cooking, effectively neutralizing the fishiness. Bring the soup to a boil over high heat. Once the mussels start to open, cook for just a few minutes until they are all open, then immediately turn off the heat. Overcooking can make the mussels tough.
Step 5
Transfer the opened mussels to a serving pot or a deep bowl. Remove and discard the green onion pieces that were added during cooking. Slice the red and green chili peppers and add them to the pot. Bring briefly back to a simmer; this quick boil infuses the soup with a delightful spicy kick, completing your delicious Honghaptang.
Step 6
The resulting broth is so refreshing and delicious that you’ll find yourself unable to put your spoon down! And, of course, picking out and eating the plump mussels is half the fun.
Step 7
Considering the affordable price and incredible taste of these seasonal, wild-caught mussels, why not warm yourself up on a chilly day with this hearty Honghaptang? It makes for a fantastic hangover cure or a delightful accompaniment to drinks.
Step 8
The best way to enjoy Honghaptang is without a spoon – use the mussel shells to scoop up the delicious broth! Serve it attractively and savor every sip.
