Honghap Tang (Clear Mussel Soup) with Chili and Green Onion
A refreshing and spicy soup made by boiling cleaned mussels with chili peppers and green onions.
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 is a refreshing, spicy soup made simply with in-season mussels. Pour the water only up to just below the top layer of mussels to keep the broth rich and full of flavor instead of watery. With Cheongyang chili peppers and large green onions added, it makes a great pairing with drinks or a comforting hangover cure.
- Servings
- about 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Mussels1 pack
- Large green onion (daepa)1/4 stalks
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Salta little
- Pull the beards attached to the sides of the mussels downward to remove them. If you boil the mussels without removing them, you will end up chewing on the beards along with the mussel meat.
Steps
Prepare 1 pack of mussels, large green onion, red chili pepper, and 1 Cheongyang chili pepper for heat,
then slice them thinly.
Mussels are sold relatively clean these days compared to the past, but they still need a little prep work.
There are beards attached to the sides of the mussels.
Pull them downward to trim them off.
If you boil them with the beards on, you will end up chewing on the beards along with the mussel meat, so be sure to remove them.
Hold the mussels with both hands and rub them together to remove any debris sticking to the shells.
Rinse two or three times under running water until the water runs clear, then roughly drain.
Place the mussels in a shallow hot pot and pour in water,
filling it just up to just below the mussels at the very top.
If you add too much water, the broth can turn out bland.
As the water starts to boil, the mussels will begin to open up.
Stir gently with a spatula from top to bottom, and when almost all the mussels have opened their mouths, taste the broth;
if it tastes bland, add a little salt,
then add the large green onion and chili peppers and boil for about 10 more seconds to finish.
Ppunwife's tips
- If you add too much water, the broth can turn out bland, so pour water only up to just below the top layer of mussels.
FAQ
How should I clean the mussel beards?
Pull the beard attached to the side of the mussel downward to strip it off. If cooked without removing the beard, it will be chewed along with the mussel meat, so be sure to remove it.
How much water should I add when making Honghap tang?
After placing the mussels in the pot, adjust the water level to just below the topmost mussels. Adding too much water can make the broth taste watery.
When should I add the large green onion and chili peppers?
Once the water boils and almost all the mussels have opened, check the seasoning, then add the large green onion and chili peppers and boil for about 10 seconds before finishing.
How can I make it spicier? AI-generated
You can generally adjust the spice level to your liking by increasing the amount of Cheongyang chili pepper or adding a little minced garlic.
