Honghap-tang (Korean Mussel Garlic Broth)
Honghap-tang is a Korean mussel soup that proves how much flavor a single shellfish can deliver with almost no assistance. Shell-on mussels are placed in water with green onion, garlic, and a light dusting of gochugaru, then brought to a boil. As the shells open, they release a briny, faintly sweet liquor that becomes the broth itself-clear in appearance but surprisingly concentrated in taste. The cooking time rarely exceeds fifteen minutes. In Korea, honghap-tang is a popular drinking companion: the broth is sipped between shots of soju, and the mussel meat is pulled from the shells and dipped in a vinegary chojang sauce. Despite its simplicity, the soup captures the essence of the sea in a way that more elaborate preparations sometimes cannot.
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Instructions
- 1
Scrub the mussels clean under cold water.
- 2
Bring water to a boil with garlic and green onion.
- 3
Add mussels and cook until they open.
- 4
Season with salt and sprinkle with red pepper.
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Nutrition (per serving)
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