Clear Korean mussel soup (honghap-tang)
A traditional Korean clear soup with mussels, radish, garlic and spring onion.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Optional
May be omitted; leave the other quantities unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Scrub mussels under cold water and remove beards. Discard cracked shells and open mussels that do not close when tapped. Thinly slice radish and garlic.
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Step 2
Bring all the measured water, radish and garlic to a boil. Simmer for 6 minutes until the radish starts to soften.
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Step 3
Add mussels, cover and boil for 5–7 minutes until the shells open and the meat is cooked. Discard any unopened mussels.
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Step 4
Slice the spring onion, add it and boil for 1 minute. Taste before adding any of the optional salt. Serve hot.
Finished dish
2 soup servings. Contains molluscs. Use fresh live mussels from a trusted supplier. No wine or stock is needed.
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Enjoy every bite
How to enjoy it
Enjoy the hot broth with rice and a mild vegetable side.
Serve it with
Butter soy rice
Warm rice tossed with a little fragrant spring onion, soy sauce and butter. A simple egg-free bowl with a glossy finish and an optional crisp seaweed topping.
Seasoned spinach (Sigeumchi namul)
Tender blanched spinach with a light sesame-garlic dressing. Drain it well before seasoning so the small side dish stays flavorful rather than watery.