AI-generated imageHonghap Miyeokguk: Korean Mussel Seaweed Soup (4 Servings)
This Korean seaweed soup simmers miyeok with soup soy sauce and sesame oil before adding fresh shell-on mussels. Unlike beef miyeokguk, its seafood flavor comes from the mussels; handle live shellfish carefully.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Soak 28 g dried miyeok in cold water for 10–20 minutes or as directed on the package. Rinse away grit, drain and cut into bite-size pieces.
- 02
Inspect 12–16 live mussels; discard cracked shells and those that stay open when tapped. Scrub shells and remove beards, then clean utensils and work surfaces.
- 03
Sauté the miyeok in 1 tbsp sesame oil, 2 tbsp soup soy sauce and 1 tsp minced garlic over medium heat for about 4–5 minutes. Add a splash of water if the pot dries.
- 04
Add 8 cups (about 1.92 L) water, bring to a boil, then cover and simmer over medium heat for about 25 minutes.
- 05
Add the mussels and boil for roughly 5 more minutes, confirming shells open and meat cooks through. Discard any that remain closed after cooking. Season lightly with salt and pepper; serve hot.
Helpful source links
Before you cook
Buy shellfish from reliable sources and refrigerate. Discard damaged shells and live mussels that do not close when tapped, and discard any that do not open during cooking. Check mollusk, soy, wheat and sesame allergies; avoid raw-seafood cross-contamination. Chill leftovers within 2 hours at 4°C or below and use within 3–4 days.
Allergens: 홍합(연체동물성 조개류) / mussels (molluscan shellfish) / ムール貝（軟体動物の貝類）, 국간장(대두·제품에 따라 밀) / soup soy sauce (soy, sometimes wheat) / 韓国しょうゆ（大豆、製品により小麦）, 참기름(참깨) / sesame oil (sesame) / ごま油（ごま）
Image & source credits
AI-generated image.
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