Honghap-tang (Mussel Soup)
Soups & stews · serves 4
How many servings?
How to make it
- 1
Clean the mussels well and get them ready.
- 2
Put the mussels in a pot, pour in the water, add the cheongju, and start it boiling.
- 3
Skim off all the foam that rises as it boils.
- 4
Lift the mussels out quickly as soon as they open.
- 5
Strain the mussel cooking water through a sieve to clean out the grit, then put it in a pot.
- 6
Add the minced garlic and chopped Cheongyang chili and bring it to a boil. Serve in bowls, ladling in the broth a little at a time.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.
thebobkim.com/en/recipe/bk0319 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.