Honghap Miyeokguk, or mussel seaweed soup, is a flavorful and nutritious Korean staple often enjoyed for special occasions and everyday meals alike. This hearty soup boasts a rich, umami broth brimming with the delicate taste of seaweed (miyeok) and the briny sweetness of mussels (honghap). Unlike the more common beef-based Miyeokguk, this version offers a lighter yet equally satisfying experience, packed with essential vitamins and minerals. The mussels add a delightful textural element, contrasting beautifully with the soft, slippery seaweed. Its simple yet elegant flavor profile makes it a perfect dish for both novice and experienced cooks.
This recipe guides you through creating a delicious and authentic Honghap Miyeokguk from start to finish. Whether you're celebrating a special event or simply craving a comforting and healthy meal, this recipe will equip you with the knowledge and confidence to prepare this beloved Korean soup. Let's dive into the step-by-step instructions to create your own bowl of this savory delight!
Tools Needed
- Pot
- Bowl
- Cutting board
- Knife
Ingredients
- Dried seaweed (Miyeok)
- Mussels: 2 lbs
- Salt
- Garlic: 5-6 cloves
- Green onions: 4-5
- Water
- Cooking oil: 2 teaspoons
- Soy Sauce
- Rice
Step-by-Step Instructions
Step 1. Prepare the Seaweed and Mussels
- Rehydrate the dried seaweed in cold water. This helps soften it for easier preparation.
- Clean the mussels. Remove any beards and soak them in salty water to help remove any mud or sand.
- After about 30 minutes, drain the seaweed and rinse it.
- Cut the seaweed into bite-sized pieces.
Step 2. Simmer the Soup
- Boil the seaweed over medium-high heat.
- Add the minced garlic to the boiling seaweed.
- Add the cleaned mussels to the pot.
Step 3. Finish and Season
- Once the mussels are open and cooked, taste the broth and adjust seasoning with salt and soy sauce as needed. Add cooking oil and soy sauce.
Step 4. Serve
- Serve hot with rice and kimchi.
Read more: Authentic Korean Yukgaejang: Spicy Beef Stew Recipe
Tips
- Miyeokguk (seaweed soup) is traditionally eaten in Korea on birthdays and after childbirth to aid in recovery.
- The soup is rich in minerals and nutrients.
- Use fresh, high-quality mussels for the best flavor.
Nutrition
- Calories: approximately 250-300
- Fat: 5-7g
- Carbs: 20-25g
- Protein: 25-30g
FAQs
1. Can I use dried seaweed instead of fresh?
Yes, you can! Just be sure to rehydrate the dried seaweed according to package instructions before adding it to the soup. It will require a longer soaking time.
2. What if I don't have mussels? Can I use other ingredients?
Absolutely! You can substitute mussels with other shellfish like clams or shrimp, or even use beef or anchovies for a different flavor profile. The seaweed is the key ingredient, so you can adapt it to your preferences.
Enjoy your delicious and healthy bowl of Miyeokguk! This versatile soup is perfect for any occasion, from a comforting weeknight dinner to a special celebration. Now that you’ve mastered this recipe, feel free to experiment with different ingredients and personalize it to your liking.