Gangwon Seopguk-Inspired Spicy Mussel and Chive Soup (2 servings)

Check the package to confirm the mussel meat is fully cooked and follow its storage and reheating directions. Keep chilled; do not use if spoiled or past its use-by date.

Rinse chives and cut into 4 cm lengths. Trim and separate enoki mushrooms; slice the scallion.

Mix 700 mL water, 20 g doenjang, 15 g gochujang, and 8 g garlic in a pot. Bring to a simmer over medium heat. Do not add salt before tasting, as pastes vary in saltiness.

Lightly coat chives and enoki with 15 g flour, shaking off thick clumps.

Add the coated vegetables to the simmering broth and stir immediately to prevent lumps. Cook until the vegetables soften and the flour is fully cooked.

Add the cooked mussel meat and scallion; heat until the broth returns to a boil and mussels are hot throughout. Follow package reheating instructions if given. Taste and serve hot.