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Korean Mussel Soup
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5 from 3 votes

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!
Course: Easy
Servings: 2 people


  • 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


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!


  • 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