Around the Sound


Nov 03

Taylor Shellfish

Korean Mussel Soup

Posted by Taylor Shellfish

When it’s someone’s birthday in South Korea, the dish that tradition requires be served is Honghap Miyeokguk (Korean Mussel Seaweed Soup). And although there are many kinds of miyeokguk soups in Korean cuisine, made with fresh cod, beef, clams, abalone, scallops, and shrimp, miyeokguk with mussels is a favorite. But miyeokguk’s popularity doesn’t come just once a year. New mothers savor both its rich flavor and high levels of calcium and iodine traditionally for one whole month after giving birth. Weary businessmen are known to also enjoy steaming bowls at the end of a long day. So from birthdays to babies to business, Honghap Miyeokguk can quickly become a menu favorite. Easy to make and quick to enjoy while also rich in nutrients, it’s one soup not to miss!

Honghap Miyeokguk

(Korean Mussel Seaweed Soup)

Ingredients (serves 4)

  • 1 ounce dried miyeok seaweed (20 grams)
  • 2 lbs fresh Taylor Mediterranean Mussels, debearded, rinsed, and drained.
  • 5 garlic cloves, minced
  • 2 quarts (8 cups) water
  • 2 tablespoons 
  • Salt
  • Cooked rice
  • 2 Tbl Fish Sauce
  • Kimchi, Commercial or Prepared
  • Directions

  1. Soak dried miyeok seaweed in cold water for 30 minutes
  2. Drain and rinse the miyeok and rinse several times
  3. Squeeze out any excess water
  4. Cut a few times into bite-sized pieces
  5. Add the miyeok and 8 cups of water to a large heavy pot
  6. Cover and cook over medium high heat for 20 to 25 minutes until the miyeok turns soft and the water is infused with its flavor
  7. Open and add the mussels, garlic, and fish sauce
  8. Stir a few times
  9. Cover and cook about 15 minutes over medium high heat
  10. Mussels will open and infuse the broth with flavor
  11. Remove from the heat
  12. Drizzle 2 to 3 teaspoons sesame oil over top
  13. Ladle the soup into serving bowls
  14. Sprinkle green onion over top
  15. Serve immediately with rice and kimchi

Story courtesy of Peter and Anna Kinkaid

Recipe courtesy Maangchi