My Korean KitchenKorean Mussel Stew (Honghap-Tang)
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Ingredients
Serves 4- 1 garlic clove (, thinly sliced)
- 1 green onion (, white part )
- 1/2 Tbsp white vinegar
- 7 cups water
- 1 tsp fine salt
- chilies ((optional), green or red, thinly sliced and seeds removed, for garnish)
- 1 kg shelled mussels ((35 ounces), cleaned)
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Steps
- Step 1
In a large pot, add the mussels, green onions, garlic cloves, and water. Cook over medium-high heat until the mussels are fully cooked. (Mussels will open their shells once done. It takes 10 to 15 minutes. Discard any mussels that did not open.) Skim off any scum that forms
- Step 2
Remove the green onion and garlic from the soup and add the white vinegar and salt.
- Step 3
Garnish the soup with chili peppers (optional), and serve it with steamed rice and other Korean side dishes. You can also serve this as a drinking snack with soju.
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In a large pot, add the mussels, green onions, garlic cloves, and water. Cook over medium-high heat until the mussels are fully cooked. (Mussels will open their shells once done. It takes 10 to 15 minutes. Discard any mussels that did not open.) Skim off any scum that forms
Source: My Korean Kitchen
