Korean Mussel Soup Noodles
Honghap tangmyeon is a mussel noodle soup where a generous amount of mussels is simmered to produce a deeply briny, clear broth. Korean radish cooks alongside the mussels, lending the liquid a natural sweetness and a clean finish. Soup soy sauce and cooking wine adjust the seasoning, while minced garlic and green onion build an aromatic layer that keeps any fishiness at bay. A light dusting of black pepper over the steaming bowl sharpens the broth's marine character and warms the palate.
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Instructions
- 1
Scrub mussels, remove beards, and rinse thoroughly.
- 2
Boil water with radish, half the green onion, and cooking wine, then add mussels until opened.
- 3
Remove mussels, pick out the meat, and strain the broth.
- 4
Season broth with garlic, soup soy sauce, and pepper; simmer for 5 minutes.
- 5
Cook noodles, rinse, place in bowls, add mussels and hot broth, then top with remaining onion.
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