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    Home » Stews & Soups » Korean Mussel Soup – Light and Refreshing

    February 10, 2018 Seafood

    Korean Mussel Soup - Light and Refreshing

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    Korean Mussel Soup. Who doesn't like mussels? It's light on the stomach and fun to pick at. Perfect for your next Netflix binge. Today, I will show you how to prep mussels the Korean way.

    Korean-Mussel-Soup
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    Korean Mussel Soup is a very popular type of anju (bar foods) in Seoul. When drinking soju, taking a sip of the mussel soup works well as a chaser. It's often the first thing that many people order, alongside a few other anju banchans.

    One of my favorite dining bars in Seoul also provide a few packets of Spicy Shin Ramen. They use the leftover broth from the mussel soup, throw in the noodles, and instantly make a bowl of spicy seafood ramen. It's my favorite part! The mussel broth adds a nice layer of umami to the ramen. A few slurps of this spicy ramen and the whole table regains enough energy... for another round of soju 🙂

    건배 ya'll!

    Korean Mussel Soup

    Korean Mussel Soup - Killer Broth!

    Today, we boil fresh mussels and use its natural flavors to make a light and refreshing broth. Perfect for a light meal. Right before a Netflix binge session!
    5 from 2 votes
    Print Pin Rate
    Course: Easy
    Servings: 2 people

    Ingredients

    • Fresh Mussels - 1 kg Ok to use less, 500-600 grams
    • Onion - ½ a whole
    • Spring onion - 1 stalk forearm piece
    • Korean chili pepper - 1 whole if using Jalapeno, use ½ a whole
    • Water - reference notes
    • Salt - ½ Tablespoon
    • Minced garlic - 1 teaspoon

    Instructions

    Mussel Prep

    • Give your mussels a thorough wash under cold water. Then take a quick inspection: Fresh mussels should be tightly closed OR they should close when you tap them. Throw out the shells that are wide-open or unresponsive.
    • Then pull the "beards" off each mussel. (Some may not have one.) If you see barnacles or other debris on the shell, use another shell to scrape it off. 
    • Give the shells a final rinse under cold water.

    Make Pot

    • Use a large frying pan with high walls or a wide pot. Place cleaned mussels in. Then pour enough water to almost submerge the mussels (reference video).
    • Cut the ½ onion in half again. Then chop the spring onion stalk in half. Use a knife to split the chili pepper. Place all of them into the pot.
    • Put the pot on high heat and bring it up to a boil.
    • Once pot begins to boil, reduce the heat to a medium-high. Add in minced garlic and salt. (Note: You will see alot of foam on the surface. No need to skim that off - it will disappear by itself soon)
    • Once most of the foam disappears, the soup and mussels should be ready to eat. Turn off heat. 
    • Garnish pot with a few slices of spring onion and chili peppers. Enjoy!

    Notes

    • If you want to make ramen, save some of the broth: ~2 cups of broth for every package of ramen.
    • For Korean ramen, I would recommend Nongshim Shin Ramen or Neoguri Ramen
    • Reference the video below for more details
    Tried this recipe?Tag us at @efutureneighbor with your dish!

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