Honghap Miyeok Guk (Seaweed Soup with Mussels)
A refreshing soup made by simmering well-sautéed seaweed in a rich broth brewed from boiled mussels.
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 →
This seaweed soup features a refreshing, deep savory flavor made with rich broth brewed from seasonal mussels. By sautéing the seaweed thoroughly in sesame oil or perilla oil before adding the broth and simmering gently, anyone can make a clean-tasting soup on an affordable budget.
- Servings
- 3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
- Dried seaweed (miyeok)10 g
- Perilla oil (or toasted sesame oil)1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Fine salt0.5 tsp
- Mussel broth5 cups
- If you like a lot of seaweed solids in your soup, soak about 5g more.
- Soak 10g of dried seaweed in water. Commercially packaged seaweed is fully soaked after about 30 minutes.
- Grasp the beard on the side and pull downward, and it will come off easily. If it does not come off easily, snip it with scissors. You can also scrub away any dirt on the shells cleanly with a brush.
Steps
1. Soak 10g of dried seaweed in water.
Commercially packaged seaweed is fully soaked after about 30 minutes.
If you like a lot of seaweed solids in your soup, soak about 5g more.
2. While the seaweed is soaking, clean and boil the mussels.
Grasp the beard on the side and pull downward, and it will come off easily. If it does not come off easily, snip it with scissors.
You can also scrub away any dirt on the shells cleanly with a brush.
3. Rinse several times in clear water and drain roughly in a colander...
4. Pour in enough water so the mussels are fully submerged and covered. Bring to a rolling boil over high heat.
5. Once it boils, the mussels will open their shells. Skim off the foam and stir with a ladle.
Boil for 2-3 minutes more, then turn off the heat. Since they will be boiled further with the seaweed, you do not need to boil them any longer.
If you want to enjoy this as mussel soup, reduce to low heat once it begins to boil, simmer for about 10 minutes more to extract the broth,
season with salt at the end, add thinly sliced large green onion and chili peppers, and serve in a bowl.
6. Strain through a fine sieve or cheesecloth to collect the clear broth. Separate the mussel meat and set aside.
7. Rub the tender soaked seaweed with your hands to wash it, rinse in clear water, and drain the water.
8. Cut it into suitable lengths.
Once 10 g of dried seaweed swells, it will make about 1 cup packed down.
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9. Add 1 tbsp of toasted sesame oil or perilla oil to a heated pan and sauté the seaweed.
Sauté thoroughly until the seaweed softens and releases its juices.
If you bought shelled mussel meat or are making beef seaweed soup, you can add it at this stage and sauté it along with the seaweed.
I do not add garlic to seaweed soup, but if you prefer garlic, you can add it at this step and sauté together.
10. Pour in 5 cups of the prepared mussel broth...
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11. Add the soup soy sauce and bring to a boil. Simmer thoroughly over low heat for at least 10 minutes.
12. Add the mussel meat and simmer for about 5 minutes more...
13. Finish seasoning with fine salt.
Ppunwife's tips
- The pungent compounds in green onions not only diminish the natural flavor of seaweed, but their phosphorus and sulfur also interfere with calcium absorption from seaweed. This is especially worth noting for postpartum mothers, for whom calcium intake is crucial.
- Seaweed soup tastes best when it is simmered thoroughly.
FAQ
Can I add green onions or garlic to seaweed soup?
Green onions can ruin the natural flavor of seaweed and hinder calcium absorption, so it is best to leave them out. Garlic can be added and sautéed together when you sauté the seaweed, depending on your taste.
How do I remove the mussel beards?
Grasp the beard attached to the side of the mussel shell and pull downward to remove it easily. If it is stubborn, simply snip it off with scissors.
When should I add pre-cleaned mussel meat instead of whole fresh mussels?
When using pre-cleaned mussel meat, add it together with the seaweed when sautéing it in sesame oil.
