Aha Bujang's Seop Haejangguk
A refreshing and spicy hangover soup made by boiling large mussels (seop) with radish and cheongyang chili pepper.
Ingredients needed 2 servings
Recipe
Cooking tips
- Always start mussels in cold water so they open well and the broth becomes clear and refreshing.
- Infusing minced garlic in a strainer keeps the broth clear and clean without cloudiness.
- Do not overcook the mussel meat; add it at the end and heat briefly to prevent toughness.
Recommended for
- Those who need a proper hangover cure with a refreshing and clean shellfish broth.
- Those who want a soup that fully brings out the savory flavor of wild mussels or seop.
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