Korean Mussel Soup Noodles
Quick answer
- Total time
- 38 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
No stock goes into the pot: 500 g of mussels and some radish make the whole broth.
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The mussels give up a concentrated sea flavor, the radish adds a clean sweetness, and soup soy sauce with cooking wine smooths out the salt the shellfish bring. Each mussel is lifted out as soon as its shell opens and the meat waits on the side until the bowls are filled, which keeps it from toughening. Any that stay shut after cooking are thrown away rather than forced open. Straining slowly through a fine sieve removes sand and shell bits so the broth poured over the noodles stays clear, and garlic with green onion clears away what fishiness remains.
Ingredients
Instructions
- 1
Scrub 500 g mussels well with a brush, pulling off the beards by hand.
Rinse them in cold water 2 to 3 times, lifting them out each time so grit does not settle back onto the shells.
- 2
Put 1000 ml water, 120 g Korean radish, half the green onion, and 1 tbsp cooking wine in a pot.
Bring it to a strong boil, then let the radish turn slightly translucent before adding seafood.
- 3
Add the cleaned mussels to the boiling broth and cook over medium heat for 3 to 5 minutes.
Remove them as soon as the shells open, and discard any that stay closed after cooking.
- 4
Let the mussels cool just enough to handle, then separate the meat from the shells.
Strain the broth slowly through a fine sieve to catch grit and shell fragments, keeping the liquid clear.
- 5
Return the strained broth to the pot and add 1 tbsp minced garlic, 1 tbsp soup soy sauce, and black pepper.
Boil over medium heat for 5 minutes, letting harsh aromas fade while the seasoning settles.
- 6
Boil 220 g fresh wheat noodles only until they keep some bite, then rinse in cold water and drain well.
Place them in bowls, top with mussel meat, pour over hot broth, and finish with the remaining green onion.
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