Honghap Tang (Clear Mussel Soup) with Rich, Refreshing Broth
A soup dish with a rich, refreshing broth made by adding a shallow amount of water to mussels and boiling them quickly.
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 Honghap tang brings out a refreshing, rich broth by using just a small amount of water and cooking quickly. After pulling the beards from the mussels and scrubbing them clean, add chili peppers and large green onion as soon as the shells open to release their spicy aroma. Cook them briefly so the mussel meat stays tender, making it wonderful as a winter comforting dish or drinking snack.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Mussels1 pack, 1 kg
- Water4 cups
- Salt1/2 tsp
- Large green onion (daepa)
- Red chili pepper
- Cheongyang chili pepper (hot green chili)
- Prepare and slice a little large green onion and chili pepper to make the broth spicy and refreshing.
- Pull the beards sticking out of the mussel shells toward the rounded bottom edge to tear them off. Be sure to remove them as they have an unpleasant texture.
- Rub the mussels between both hands so that any debris on the shells comes off.
- Rinse several times until no more debris settles at the bottom, then drain.
Steps
Prepare the ingredients
Here is 1 pack of mussels.
Prepare and slice a little large green onion and chili pepper to make the broth spicy and refreshing.
Clean the mussels
Pull the beards sticking out of the mussel shells toward the rounded bottom edge like this to tear them off.
Be sure to remove them as they have an unpleasant texture.
Rub the mussels between both hands so that any debris on the shells comes off.
Rinse several times until no more debris settles at the bottom, then drain.
Boil
Put the mussels in a pot and pour in 4 cups of water.
If you add too much water the broth will turn out bland, so it is best to keep the water level below the mussels.
Add about 1/2 tsp of salt and turn the heat up high.
Once it comes to a rolling boil and foam rises to the surface, skim it off and lower the heat so it does not boil over.
Toss and turn the mussels from the bottom so they cook evenly throughout.
Once the shells open, they are fully cooked, so add the large green onion and chili peppers, bring to a brief boil to let the aromas infuse, and finish.
If you boil them too long, the mussel meat will shrink and turn tough.
Finish
I had mussels not long ago, but the meat wasn't great so I didn't post it.
Today the meat is plump and the broth turned out nice and rich.
Taking a big sip of the spicy, refreshing broth instantly clears your head.
Use one half of a shell to scoop out the meat and eat it with the broth, and you will fall in love with this umami-packed Honghap tang.
There is rain in the forecast today and it feels quite chilly even during the day, so I should dress warmly.
If you are not sure what to make for dinner, boil some Honghap tang and dig into the mussels.
Ppunwife's tips
- To get a rich and refreshing broth like street-cart Honghap tang, pour in what feels like too little water and cook it in a short amount of time.
- If you add too much water the broth will turn out bland, so it is best to keep the water level below the mussels.
- If you boil them too long, the mussel meat will shrink and turn tough.
FAQ
What is the secret to getting a rich broth like at street food carts?
Pour in a small amount of water so it sits lower than the mussels and boil for a short time so the broth stays flavorful and does not turn bland.
How do you remove the beards when cleaning mussels?
Pull the beards sticking out of the shells downward toward the rounded edge to pull them away cleanly.
When should you turn off the heat to keep the mussel meat tender?
Once the mussel shells open, they are done cooking. Add the large green onion and chili peppers, let it boil up just once, and turn off the heat so the meat does not turn tough.
