Honghap Miyeokguk (Seaweed Soup with Mussels)
This recipe is a seafood variation of Korean seaweed soup. It's made with mussels, but you can substitute them with other seafood such as clams or shrimp.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ounce dried miyeok (seaweed), 미역 (yields about 2 cups soaked)
- 12 to 16 fresh mussels
- 1 teaspoon minced garlic
- 8 cups water
- 2 tablespoons soup soy sauce (gukganjang) or fish sauce
- 1 tablespoon sesame oil
- salt and pepper
Instructions
- 1
Soak the dried miyeok in cold water per package instructions (usually 10 to 20 minutes) or just until it turns soft and plump. Rinse a couple of times to remove any hidden sand. Drain well and cut into bite sizes. See notes 2 and 3.
- 2
Rinse the mussels in cold water. Rub a few at a time between your hands (or scrub off) to remove any debris on the shells. If you see a beard attached to the mussels, tug it out.
- 3
In a large pot, sauté the miyeok with the sesame oil, soy sauce and garlic for 4 to 5 minutes over medium high heat. You can add a little bit of water it the seaweed gets too dry.
- 4
Add 8 cups of water. Bring it to a boil over high heat. Lower the heat to medium, cover, and boil for about 25 minutes.
- 5
Drop the mussels in. Add salt (about 2 teaspoons) and pepper to taste. Boil for an additional 5 minutes.