Korean Buchu Honghap Guk (Chive Mussel Soup)

Soak 500g mussels in salted water for only 20 minutes, then pull off the beards and scrub the shells well.

Discard cracked mussels and any with a strong unpleasant smell before they go into the pot.

Slice 120g Korean radish thinly so it releases sweetness quickly into the broth, and cut 70g Korean chives into 4cm lengths.

Shake off excess water from the chives and keep them aside until the end.

Put 1L water and the sliced radish in a pot and bring it to a boil over medium heat.

Once it boils, cook about 8 minutes more, until the radish turns slightly translucent and sweetens the broth.

Add the mussels and 1 tbsp cheongju, then boil uncovered over medium heat for about 5 minutes.

Skim off foam as it rises and keep the lid off so strong fishy steam can escape.

Remove any mussels that remain closed after boiling.

Add 1 tsp minced garlic and 1 tbsp guk-ganjang, then simmer for 3 minutes so the seasoning spreads evenly without overpowering the clean broth.

Add the Korean chives and 0.2 tsp black pepper, then simmer for only 1 minute.

Turn off the heat as soon as the chives soften slightly but still look green, so their aroma stays fresh.