Clear and Spicy Mussel Soup (Honghap Tang)
A Taste of the Sea on a Chilly Day: Honghap Tang!
As the full force of winter weather sets in, our craving for warm, comforting broths intensifies. Among the nostalgic Korean flavors that come to mind on a cold, windy day is the refreshing taste of Honghap Tang. This recipe brings back memories of enjoying a steaming bowl of mussel soup, scooped up with its own shell, at a bustling street stall on a winter evening. Savor this delicious Honghap Tang, made with the freshest seasonal mussels for an unparalleled depth of flavor. Let this invigorating soup warm your body and soul.
Main Ingredients- 450g Fresh Live Mussels
- A pinch of Cheongyang chili pepper (or your preferred spicy chili), thinly sliced
- A little green onion, thinly sliced (scallion)
- A dash of salted shrimp (for seasoning)
- A pinch of soy sauce or salt (for seasoning)
Broth Ingredients- 3 Dried anchovies for broth (use sparingly to let the mussel flavor shine)
- 1 Whole garlic clove
- 1 Dried shiitake mushroom (or 1/2 fresh shiitake mushroom)
- 1/2 Onion (using the peel can add depth and color to the broth)
- 1 Anchored end of a green onion (scallion)
- 1 Piece (approx. 4-5 cm) of the white part of a green onion (scallion)
- 10 Peppercorns
- 1 Piece of ginger (about the size of a garlic clove)
- 1 Piece of daikon radish (approx. 3 cm)
- 3 Dried anchovies for broth (use sparingly to let the mussel flavor shine)
- 1 Whole garlic clove
- 1 Dried shiitake mushroom (or 1/2 fresh shiitake mushroom)
- 1/2 Onion (using the peel can add depth and color to the broth)
- 1 Anchored end of a green onion (scallion)
- 1 Piece (approx. 4-5 cm) of the white part of a green onion (scallion)
- 10 Peppercorns
- 1 Piece of ginger (about the size of a garlic clove)
- 1 Piece of daikon radish (approx. 3 cm)
Cooking Instructions
Step 1
In my neighborhood, finding fresh, live mussels can be quite a challenge! The moment I spotted these vibrant live mussels at the market, I was drawn to them like a magnet and bought a whole bag. The freshness of just-caught mussels is truly remarkable!
Step 2
To prepare the mussels, first gently scrub away any debris or barnacles from the shells using a brush. Then, rinse them lightly a couple of times under cold running water to remove any dirt. Drain them and set aside. (Avoid scrubbing too vigorously inside the mussel, as it might cause the grit to come out.)
Step 3
Let’s start making the broth that will add a deep and refreshing flavor to your Honghap Tang. In a pot, add enough water to cover the mussels. Then, add the dried anchovies (3 pieces – use just a few to highlight the mussel’s natural umami), 1 whole garlic clove, 1 dried shiitake mushroom, 1/2 onion, the cleaned anchored end of a green onion, the white part of a green onion (about 4-5 cm), 10 peppercorns, a piece of ginger (about the size of a garlic clove), and a piece of daikon radish (about 3 cm).
Step 4
Bring the broth ingredients to a boil over high heat. Once boiling, reduce the heat to medium and simmer for another 15 minutes. This simmering process allows the flavors to meld beautifully, creating a deep and refreshing broth. After turning off the heat, let it steep for a few more minutes for the flavors to fully infuse.
Step 5
Strain the broth through a fine-mesh sieve or cheesecloth to obtain a clear liquid. Using a clear broth ensures the clean and pure taste of the Honghap Tang. Discard the solids, keeping only the pristine broth.
Step 6
Pour the prepared clear broth back into the pot and bring it to a boil. Once the broth is rapidly boiling, add all the prepared live mussels. To ensure they cook evenly, gently stir the mussels with a spoon or ladle, moving their positions from top to bottom.
Step 7
After a short while, you’ll notice the mussel shells starting to open. This is the sign that the mussels are perfectly cooked! Be careful not to overcook them, as the mussel meat can become tough and chewy. As soon as the shells open, turn off the heat. While the heat is off, add the thinly sliced spicy chili and the chopped green onion, and give it a gentle stir to release their fragrance into the soup.
Step 8
Ladle the cooked mussels into a serving bowl, and generously pour the hot, clear broth over them. Your delicious and inviting Honghap Tang is now ready to be enjoyed!
Step 9
The essential touch that elevates Honghap Tang’s flavor is the addition of spicy chili! The refreshing taste of the fresh mussels, combined with the subtle heat from the chili, creates a wonderfully complex and satisfying flavor profile.
Step 10
Savor the tender, delicate mussel meat, complemented by the bite of spicy chili and the fragrant green onion. Each mouthful is a delightful explosion of flavor! And of course, scooping up the warm, spicy broth with a mussel shell is an experience in itself – a truly thumbs-up taste! On this chilly day, why not buy a bag of fresh mussels and treat yourself to a warm and delicious dinner at home?
