Discover the Flavors of Honghap Tang: Korean Mussel Soup

Honghap Tang (Korean Mussel Soup) is a delicious Korean dish that reflects the richness of the sea with fresh mussels and an aromatic broth. This soup in Korean cuisine is not only delicious but also rich in nutrients, which is why it is so loved. The combination of mussels, herbs, and various spices in this dish makes it not only delicious but can be served at any time Let’s start with the ingredients and recipe for making this amazing sea soup at home!

What is Korean Mussel Soup

Shellfish, especially mussels, are frequently used in Korean cooking, especially in dishes such as mussel soup and mussel stew. These are not difficult to find and are not very expensive; But, cleaning them is a bit laborious. You get the chance to enjoy the most delicious mussels in Korean soup when when autumn ends and spring begins.

Honghap tang, also known as 降合탕, is a light and refreshing soup made with Korean mussels. It is most famous for its delicious and creamy broth. To make mussel soup, fresh mussels are cooked in water with green onions, garlic cloves, and salt. This dish is one of the most favorite accompaniments served with the Korean liquor soju.

Why We Love This Recipe

Honghap Tang may be called just simple soup, but this dish is a festival of flavors reminding you of the shores of Korea. Fresh mussels, fragrant vegetables, and spicy broths combine to create a dish that soothes not only the soul but also leaves freshness on the tongue. It’s a great choice as a dinner for two or as an appetizer for a lavish meal.

This delicious Honghap Tang is a great way to experience the wonderful flavors of Korean mussel soup, and you don’t have to leave the confines of your home to make it. Enjoy this comforting dish and share it with your loved ones and friends to make your dining experience even more special.

My Best Tips

• Mussel Freshness: If you want to get the best flavor, always use fresh mussels. If you can’t find mussels, you can use clams or prawns instead.
• Broth Flavor: To get an even deeper flavor, use sea broth in the soup or add some dried moss (Kashima) pieces when you are cooking it.
• Vegetable Variations: You can add any vegetables you like so long as they do not make the soup watery. Some that have proved to be amazing include bok choy, spinach, or mushrooms.
• Spice Level: You can use it however spicy you want it to be depending on your preference because if the chillies are not powerful enough to give it a spicy taste as you would like, you may add more as needed. In case you would love it spicier, you could also use kochugaru, the Korean chili powder.

How to Clean Mussels

1. Use rubber gloves in order not to let broken shells damage the skin on your hands. Rinse the mussels in a large bowl under cold running water.
2. Wash the mussels thoroughly and discard any shells that are broken or cracked.
3. Using the other shell, clean the mussels thoroughly under running water to remove all dirt and seaweed.
4. Applying too much pressure may cause the shells to break, so use caution. Grasp the bias threads (beards) firmly and remove them by pulling them toward the hinge of the shell.
5. Place all the cleaned mussels in a new bowl and wash them once again with cold water.

Ingredients

• 1 kg / 35 ounces shelled mussels, cleaned
• 1 green onion, white part 
• 1 garlic clove, thinly sliced
• 7 cups water
• 1/2 Tbsp white vinegar
• 1 tsp fine salt
• Chilies, green or red, thinly sliced, and seeds removed, for garnish

Cooking Process

1. Add the mussels, green onions, garlic cloves, and water to a large pot and leave to simmer gently.
2. Cook the mussels on medium-high heat until they are completely cooked. Remove any foam that forms.
3. Next, remove the green onions and garlic from the soup and add the white vinegar and salt.
4. It is recommended to use chili to garnish the soup, and it should be served with steamed rice and other Korean side dishes. It can also be served as a snack with soju.

How to Store Mussels

If you have some fresh mussels that you have cleaned using the methods described above, but you don’t need them for this soup, I would recommend that you steam them and then store them in a vacuum-packed bag. Freeze it in. For best results, use these within two to three months.

Next, I sometimes add these mussels to my instant ramen noodles to enhance the flavor, and it works very well. You can also add any other things you like.

CONCLUSION

Honghap Tang, also known as Korean Mussel Soup, is a delicious seafood dish that combines the wonderful flavor of fresh mussels with a fragrant broth. This soup is cooked really fast and tastes extremely comfortable – one of your favorites in the kitchen. And on top of all that, it’s a true purveyor of Korean food’s soul, and in any case, is enjoyable and satisfactional to eat alone or mixed up with rice. Try it, and you’ll be able to enjoy marvelous flavors in this classic dish!

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