Korean Buchu Honghap Guk (Chive Mussel Soup)
Debearded mussels are simmered with radish in water to extract a briny, full-bodied stock, with rice wine added to neutralize any fishy notes. Soup soy sauce and garlic season the broth mid-cook, and Korean chives plus black pepper go in at the very end for a fragrant, clean finish. Cooking uncovered helps off-flavors escape, and any mussels that remain closed after five minutes should be removed.
Adjust Servings
Instructions
- 1
Remove mussel beards, scrub clean, and drain.
- 2
Thinly slice radish and cut chives into 4 cm pieces.
- 3
Boil water with radish for 8 minutes to build a refreshing base.
- 4
Add mussels and rice wine, boil uncovered for 5 minutes, and discard unopened mussels.
- 5
Add garlic and soup soy sauce, then simmer 3 more minutes.
- 6
Add chives and pepper, boil for 1 minute, then turn off heat immediately.
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