Korean Radish Greens Mussel Soup

Remove the beards from 700 g mussels and scrub the shells under cold running water.

Discard any cracked mussels or ones that stay open, then rinse once more so grit does not cloud the soup.

Squeeze 250 g blanched radish greens firmly, then cut them into 6 cm lengths.

Rub in 1/2 tablespoon doenjang evenly so the greens lose grassy sharpness and are seasoned before they enter the broth.

Bring 1.7 liters water to a full boil over high heat.

Add the mussels, reduce to medium heat, and simmer about 5 minutes, just until most shells open and the broth turns briny.

Skim off the foam floating on the surface so the broth stays clean.

Add the doenjang-seasoned greens and 1 tablespoon minced garlic, then simmer over medium-low heat for 10 minutes until the greens soften further.

Dissolve the remaining 1/2 tablespoon doenjang and add 1 tablespoon soup soy sauce.

Taste the broth before adding more seasoning, because mussels release saltiness as they cook and the soup can become too salty quickly.

Add the sliced cheongyang chili and green onion, then boil for only 2 more minutes to lift the aroma.

Turn off the heat before the mussel meat toughens, and serve the soup very hot.