AI-generated imageClear Korean Mussel Soup (Honghap Tang), 4 Servings
Honghap tang is a clear Korean soup made by simmering shell-on mussels with scallion and garlic. Unlike a spicy seafood stew, it keeps the broth light.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Use only fresh, refrigerated mussels. Discard cracked shells and open mussels that do not close when tapped. Scrub under cold running water and remove beards.
- 02
Place 1 kg cleaned mussels, 1.75 L water, one white scallion stalk and sliced garlic in a large pot. Heat over medium-high.
- 03
Skim foam after boiling begins and cook until the mussels are thoroughly cooked and shells open. The source gives about 10–15 minutes, but timing varies; discard unopened shells.
- 04
Remove scallion and garlic, stir in 1/2 tbsp vinegar and up to 1 tsp salt, adjusting to taste. Top with optional sliced Korean chili and serve hot.
Helpful source links
Before you cook
Shellfish allergy warning. Buy mussels from reputable suppliers and refrigerate at 4°C or below. Discard cracked, nonresponsive raw shells and any that remain shut after cooking. Prevent raw-seafood cross-contamination and refrigerate leftovers within two hours.
Allergens: 조개류(홍합) / shellfish (mussels) / 貝類（ムール貝）
Image & source credits
AI-generated image.
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