Honghap-tang (Korean Mussel Garlic Broth)
Scrub 500 g mussels and rinse them until the water no longer looks cloudy. Boil 400 ml water with the garlic and green onion for 3 to 4 minutes, add the mussels, cover, and boil over high heat for about 5 minutes, shaking the pot once. Turn off the heat as soon as the shells open, because further boiling toughens the meat, and discard any that stay closed.
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Mussels simmered in their shells give off a briny, sweet liquor that becomes the soup.
Read more
At the drinking table the broth is sipped between glasses, and the mussels are fished out and dipped in chogochujang, a sweet-sour chili sauce. Plump winter mussels make the sweetest broth.
Ingredients
Instructions
- 1
Scrub 500 g of mussels with a firm brush, removing grit, barnacles, and any beards.
Rinse them two or three times in cold running water until the water no longer looks cloudy.
- 2
Slice 1 stalk of green onion on the diagonal and thinly slice 3 garlic cloves.
Let the cleaned mussels drain briefly so extra rinse water does not dilute or cloud the broth.
- 3
Put 400 ml of water, the garlic, and the green onion in a pot over high heat.
Boil for 3 to 4 minutes, until the garlic aroma rises and the water is bubbling strongly.
- 4
Add the mussels, cover the pot, and keep the heat high.
Boil for about 5 minutes, shaking the pot once so the mussels move around and cook evenly from top to bottom.
- 5
As soon as the shells open and the meat looks plump, turn off the heat.
Do not keep boiling, or the mussels will toughen, and discard any shells that stay closed.
- 6
Taste the broth and adjust lightly with salt only if it needs more seasoning.
Sprinkle in 0.5 teaspoon gochugaru, ladle it out while clear and hot, and serve with chojang for dipping.
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