Spicy Mussel Soup (Honghap-tang)
A fiery red take on Korean mussel soup — one sip of the spicy broth and you're warmed through. Perfect for chilly evenings and a favorite camping dish with drinks.
Ingredients
Main
- Mussels500g
- Onion1/4
- Cheongyang chili peppers2
- Green onion1 stalk
- Water2 cups
Seasoning
- Chili oil1 Tbsp
- Soup soy sauce1 Tbsp
- Gochugaru (chili flakes)1 Tbsp
- Minced garlic1/2 Tbsp
- Salta pinch
- Black peppera pinch
Directions
- 1
Thinly slice the onion, and slice the chili peppers and green onion.
- 2
Pull off the beards from the mussels and scrub them against each other under water to clean.
- 3
Heat the chili oil in a pot and sauté the minced garlic.
- 4
When the garlic becomes fragrant, add the onion and sauté.
- 5
Once the onion turns translucent, add the mussels and stir-fry. When they start to open, pour in the water and bring to a boil.
- 6
Skim off any foam, then add the seasoning, chili peppers, and green onion. Simmer until all the mussels have opened.
Tips
Discard any mussels that don't open after cooking — they may not be fresh.