Korean Mussel Stew (Honghap-Tang)
Korean mussel soup is a light, refreshing dish made with fresh mussels, green onions, garlic, and salt. It's popular in Korea, especially as a side dish to Korean alcohol, soju. Follow the steps below to create one!
- Prep time
- 40 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg shelled mussels ((35 ounces), cleaned)
- 1 green onion (, white part )
- 1 garlic clove (, thinly sliced)
- 7 cups water
- 1/2 Tbsp white vinegar
- 1 tsp fine salt
- chilies ((optional), green or red, thinly sliced and seeds removed, for garnish)
Instructions
- 1
In a large pot, add the mussels, green onions, garlic cloves, and water. Cook over medium-high heat until the mussels are fully cooked. (Mussels will open their shells once done. It takes 10 to 15 minutes. Discard any mussels that did not open.) Skim off any scum that forms
- 2
Remove the green onion and garlic from the soup and add the white vinegar and salt.
- 3
Garnish the soup with chili peppers (optional), and serve it with steamed rice and other Korean side dishes. You can also serve this as a drinking snack with soju.