Refreshing and Deep Flavor: How to Make Sokcho Seop-guk
Make a Clean and Revitalizing Hangover Soup with Fresh Sea Mussels: Sokcho Seop-guk Recipe
I discovered a special ingredient called ‘Seop’ in Sokcho. It’s like a mussel, but these are palm-sized and large! They say only the ones from the deep sea are caught naturally. Although the roe is small, it creates a deep broth flavor when simmered. Let’s make Sokcho Seop-guk, a refreshing and clean soup perfect for relieving hangovers.
Ingredients- Natural Seop (Sea Mussels) 3 pieces
- Squid Sucker (Hailinggu) 100g
- Bean Sprouts 100g
- Napa Cabbage Leaves 2 leaves
- Cheongyang Pepper 1
- Onion 1/2
- Scallions 100g
- Minced Garlic 1 tsp
- Soup Soy Sauce 1 Tbsp
- Salt 10g
- Gochugaru (Korean Chili Flakes) 1 Tbsp
Cooking Instructions
Step 1
First, prepare the Seop (sea mussels). Use a brush to thoroughly scrub and clean any dirt from the surface of their shells. This is the first step to capturing the pure, clean taste of the sea. Place the cleaned Seop in a pot and bring to a boil. We’ll be using the naturally savory broth from the Seop itself.
Step 2
As the Seop boils, the broth will become cloudy. At this point, remove the Seop. Trim the roots of the bean sprouts. Finely chop the napa cabbage leaves. Add the trimmed bean sprouts, chopped napa cabbage, and minced garlic to the clear broth in the pot. Simmer for about 3 minutes until the vegetables are tender. Finally, add thinly sliced onion and Cheongyang pepper to add a spicy kick.
Step 3
Now it’s time to add the Hailinggu, or squid sucker. Cook the squid sucker for only about 2 minutes until tender. Be careful not to overcook, as it can become tough. Season the broth with soup soy sauce and salt. First, add 1 tablespoon of soup soy sauce and taste. Adjust the seasoning with salt as needed. This is a crucial step to achieving a clean yet deep broth flavor.
Step 4
Add 1 tablespoon of gochugaru for a spicy touch. Next, carefully extract the Seop meat that you set aside earlier. The shells are hard, so use a knife to gently remove the meat and then chop it into bite-sized pieces. Add the chopped Seop meat to the pot. Finally, generously sprinkle with chopped scallions. Simmer for another 3 minutes to allow all the ingredients to meld together, and your delicious Sokcho Seop-guk will be ready.
Step 5
Serve the finished Seop-guk in an appealing bowl. Enjoy a bowl of warm Seop-guk with some well-fermented kimchi on the side – it’s truly a taste of heaven! You’ll feel your body refresh with the cool, deep broth. Enjoy your meal!
