Honghap Tang (Clear Mussel Soup) in 10 Minutes
A refreshing soup made with rich broth released naturally from mussels, garnished with large green onion and chili peppers.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Simmered to bring out the naturally deep, rich flavor of mussels without needing separate broth. Skim off foam while simmering gently over low heat, and season cleanly with salt. It is light and satisfying, perfect with drinks or as a hangover soup.
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Mussels
- Julienned large green onion (daepa)
- Julienned chili pepper
- Salta little
- When cleaning mussels, pull the beard downward to remove it easily; snip off any stubborn ones with scissors, and scrub the shells clean with a brush.
Steps
Cleaning mussels is also simple. First, grasp the beard attached to the side and pull downward to remove it easily.
For any that do not come off easily, snip them off with scissors.
Scrub any dirt off the shells cleanly with a brush.
Rinse several times in clean water and drain.
Pour in enough fresh water to submerge the mussels and bring to a boil over high heat.
The broth from the mussels themselves is rich, so I did not make a separate broth.
Skim off the foam that rises as it boils, and simmer gently over low heat for about 10 minutes to extract the flavors.
Because mussels naturally have some saltiness, I seasoned with 0.5 tsp of salt.
Fresh mussels have a clean taste, so I did not add any other seasoning.
If there is any gaminess, you may add cheongju (Korean rice wine) or ground black pepper.
Ladle the mussels and broth into a bowl, then sprinkle julienned large green onion and chili peppers on top.
I served it generously in a large mixing bowl.
You can also use spicy Cheongyang chili pepper (hot green chili) for a fiery kick.
Ppunwife's tips
- If there is any gaminess, you may add cheongju (Korean rice wine) or ground black pepper.
- You can also use spicy Cheongyang chili pepper (hot green chili) for a fiery kick.
FAQ
Do I need to use a separate broth for this soup?
Because the broth released from the mussels themselves is rich, plain water is completely sufficient without any separate broth.
How do I remove the beards from mussel shells?
Grasp the beard on the side of the shell and pull it downward to remove it; if it does not come off easily, snip it off with scissors.
How can I reduce any fishiness or off-odors from the mussels?
Adding a little cheongju (Korean rice wine) or ground black pepper during cooking helps eliminate any off-odors.
What should I add if I want a spicier, more pungent broth?
Add julienned spicy Cheongyang chili pepper (hot green chili) alongside the large green onion for an extra kick of heat.
