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!
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
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.
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