Honghap-tang (Mussel Soup)

About the dish

Honghap-tang, also called seop-tang, is simply the season's mussels boiled into a clear soup — and with shellfish this good, little else is needed. Along the East Coast, where mussels go by the name seop, the same bowl is loved as seopguk, a homey soup that soothes the belly through the deep of winter.

Key ingredient

Mussel (honghap) — rich in taurine and iron, it yields a broth that is at once clean, refreshing and deeply savory. In season November through March, mainly from the East Coast of Gangwon.

Ingredients

Main: mussels, Korean radish, scallion, cheongyang chili · Seasoning: minced garlic, salt, soup soy sauce

Simple recipe

1. Scrub the mussels clean and pull off the beards.
2. Bring a pot of water to a boil with the radish and scallion.
3. Add the mussels and boil until the shells open.
4. Season with minced garlic and cheongyang chili.
5. Add scallion and serve the broth hot and refreshing.

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A Glass · Traditional pairing