Honghap Miyeokguk (Seaweed Soup with Mussels)
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Servings
4
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Course
Main Course, Soup
Honghap Miyeokguk (Seaweed Soup with Mussels)
Description
Honghap Miyeokguk combines soaked dried seaweed (miyeok) with fresh mussels in a broth seasoned with garlic, sesame oil, and soup soy sauce or fish sauce. The dried seaweed is soaked briefly to soften without losing flavor, rinsed to remove any sand, then sautéed with seasonings before adding water. The soup simmers for about 25 minutes to develop the broth's depth, then mussels are added and cooked just until tender.
The resulting soup is light yet flavorful, balancing the oceanic taste of mussels with the mild sweetness and texture of seaweed. The garlic and toasted sesame oil add aroma, while the soup soy sauce enhances umami. The texture highlights the chewiness of seaweed and the succulent mussel meat.
This soup is commonly served hot as a nourishing meal or accompaniment in Korean cuisine. It suits those looking for a light seafood broth with nutritious seaweed and shellfish elements.
Best use dried miyeok with a deep green color and do not soak longer than 10–20 minutes to preserve flavor. Clean mussels thoroughly and remove any beards before cooking. Miyeokguk can freeze well if stored properly.
Ingredients
- 1 ounce dried seaweed yields about 2 cups soaked, miyeok, 미역
- 12 to 16 mussels fresh
- 1 teaspoon garlic minced
- 8 cups water
- 2 tablespoons soup soy sauce gukganjang or fish sauce
- 1 tablespoon sesame oil
- salt
- black pepper
Instructions
- Soak the dried miyeok in cold water per package instructions (usually 10 to 20 minutes) or just until it turns soft and plump. Rinse a couple of times to remove any hidden sand. Drain well and cut into bite sizes. See notes 2 and 3.
- Rinse the mussels in cold water. Rub a few at a time between your hands (or scrub off) to remove any debris on the shells. If you see a beard attached to the mussels, tug it out.
- In a large pot, sauté the miyeok with the sesame oil, soy sauce and garlic for 4 to 5 minutes over medium high heat. You can add a little bit of water it the seaweed gets too dry.
- Add 8 cups of water. Bring it to a boil over high heat. Lower the heat to medium, cover, and boil for about 25 minutes.
- Drop the mussels in. Add salt (about 2 teaspoons) and pepper to taste. Boil for an additional 5 minutes.
Notes
- Choose dried miyeok with a deep green color for optimal flavor.
- Soak seaweed 10–20 minutes only to avoid flavor loss; rinse well to remove sand.
- Clean mussels thoroughly, removing any beards and debris before cooking.
- The soup thickens in flavor with a full 25-minute simmer before adding mussels.
- Leftover miyeokguk freezes well for extended storage.
User Reviews
Overall Rating
5
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