Spicy Mussel Knife Noodles (Do-Sak Myeon)
Perfect for Rainy Days: A Deliciously Spicy and Refreshing Mussel Noodle Soup
I managed to get some incredibly fresh mussels, shipped directly from the source, even though they’re out of season! I wasn’t expecting much, just wanting to enjoy them one last time before they’re gone for the year. To my surprise, they were even better than the ones I’ve bought during peak season – plump, fresh, and already cleaned! I used most of them for this hearty noodle soup. Since I had some ‘Do-Sak Myeon’ (wider knife noodles) on hand, I decided to use those instead of regular noodles. I wanted a broth that tasted like a spicy seafood noodle soup (‘jjampong’), so I made it nice and fiery. It turned out wonderfully spicy and comforting, though my stomach felt a bit warm afterwards, haha! Enjoy this wonderfully refreshing and spicy mussel noodle soup with its satisfyingly wide noodles. Stay healthy today! ♡
Main Ingredients
- Do-Sak Myeon (wider knife noodles) for 1 serving
- Fresh mussels (appropriate amount)
- 1/4 Onion
- 1 Green chili pepper
- 800ml Water
Seasoning & Aromatics
- 2-3 Tbsp Tuna extract (or soy sauce for soup)
- 1/2 tsp Minced garlic
- Scallions, chopped (for garnish)
- 1 Tbsp Olive oil
- 3 tsp Gochugaru (Korean chili flakes)
- 2-3 Tbsp Tuna extract (or soy sauce for soup)
- 1/2 tsp Minced garlic
- Scallions, chopped (for garnish)
- 1 Tbsp Olive oil
- 3 tsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
First, peel the onion and slice it into thick, roughly 0.5cm strips. Finely chop the green chili pepper to add a spicy kick.
Step 2
In a wide pot or wok, heat 1 Tbsp of olive oil over medium heat. Add the sliced onion and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.
Step 3
Once the onions are softened, stir in 3 tsp of gochugaru (Korean chili flakes) and sauté for about 30 seconds over low heat to release the chili oil. Be careful not to burn it! Then, pour in 800ml of water and bring to a boil over high heat.
Step 4
When the water is boiling vigorously, add the Do-Sak Myeon noodles and the fresh mussels. Gently separate the noodles if they stick together.
Step 5
Once the noodles and mussels are cooked, add 2-3 Tbsp of tuna extract (or soy sauce for soup) and the chopped green chili pepper. Adjust the seasoning to your taste; you can add a pinch of salt if needed. Finally, garnish with chopped scallions.
Step 6
Ladle the hot, spicy mussel noodle soup into bowls and serve immediately. It’s wonderfully comforting on a cold day! You can also add leftover rice to the broth for an extra satisfying meal.