Mussel and Seaweed Soup (Honghap Miyeokguk)
How to Make Mussel and Seaweed Soup: A Flavorful Recipe Without Meat
Mussels are a popular ingredient for warm, comforting soups during the cold winter months. Similar to the milky, savory broth enjoyed at street food stalls, this refreshing mussel soup is known to soothe the stomach and is a perfect pairing with drinks. Mussels are rich in calcium, phosphorus, and iron. When selecting mussels, look for plump, glossy ones that don’t smell fishy. If you peel back the shell slightly, the flesh should have a reddish hue, indicating freshness. Fresh mussels can be stored in the refrigerator for 1-2 days after rinsing them in saltwater and lightly blanching. To prepare them for cooking, scrub the shells clean to remove any debris. Then, shuck the mussels, rinse the meat in lightly salted water, and trim off the tough, dark beards.
Ingredients- Dried seaweed (miyeok) 20g
- Mussel meat 200g (shelled)
- Anchovy dashi pack 1
- Perilla oil (deulgireum) 1 Tbsp
Seasoning- Korean soup soy sauce (guk-ganjang) 2 Tbsp
- Fish sauce (chamchi-aek) 1 Tbsp
- Minced garlic 0.5 Tbsp
Mussel Marinade- Cooking wine (masul) 2 Tbsp
- Korean soup soy sauce (guk-ganjang) 2 Tbsp
- Fish sauce (chamchi-aek) 1 Tbsp
- Minced garlic 0.5 Tbsp
Mussel Marinade- Cooking wine (masul) 2 Tbsp
Cooking Instructions
Step 1
If you love the flavors of the sea, you’ll adore this mussel seaweed soup! By adding pre-shelled mussels, you create a rich, savory broth that’s wonderfully refreshing. Let’s learn how to make this delicious soup.
Step 2
While many enjoy the broth of Miyeokguk, others love the chewy texture of the seaweed itself. Today, we’re using 20g of dried seaweed. Remember that seaweed expands significantly when rehydrated, so adjust the amount accordingly.
Step 3
If you’re using frozen mussel meat, marinate it with 2 tablespoons of cooking wine for about 10 minutes. This step helps to eliminate any fishy odor and enhance the overall flavor. It’s also beneficial for fresh mussels.
Step 4
Soak the dried seaweed in cold water for about 20 minutes until it’s fully rehydrated. Once softened, rinse it thoroughly under running water, gently massaging to remove any grit. After draining, cut the seaweed into bite-sized pieces.
Step 5
Pour 1.4 liters of water into a pot and add the anchovy dashi pack. Once the water comes to a boil, reduce the heat to medium and simmer for about 15 minutes to create a flavorful broth. If you don’t have a dashi pack, you can use anchovies and dried kelp.
Step 6
Now, add the rehydrated seaweed to the pot. Stir in 1 tablespoon of perilla oil and 1 tablespoon of Korean soup soy sauce. Sauté the seaweed until fragrant. Adding the soup soy sauce at this stage allows the seaweed to absorb the flavor, resulting in a richer taste.
Step 7
Pour the prepared broth into the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium and add 0.5 tablespoon of minced garlic. Continue to simmer, allowing the garlic’s aroma to infuse the soup.
Step 8
After simmering for about 20 minutes on medium heat until the seaweed is tender, add the prepared mussel meat. Taste the soup and if it needs more seasoning, add 1 tablespoon of fish sauce for a deeper, more savory flavor. Since the mussels are already cooked or cook very quickly, avoid overcooking them, as they can become tough. Simmer for just about 5 more minutes after adding the mussels.
Step 9
This mussel seaweed soup, made with fresh seafood, offers a wonderfully clear, clean, and savory broth. It’s so delicious you’ll find yourself finishing the entire bowl!
Step 10
While beef is commonly used in Miyeokguk, using mussels or clams creates a refreshingly flavorful soup with a unique charm. If you’re looking for a different twist on seaweed soup, definitely give this recipe a try!
Step 11
Pro Tip: If you’re cooking fresh mussels separately, you can use the mussel cooking water as your broth base! This will add an even richer depth of flavor without needing to boil a separate dashi. I used a separate broth today because my mussels had been cooked a while ago, but utilizing the mussel water is a great option for fresh mussels.
