For the mussels, pull the beards sticking out of the shells downwards (towards the narrow side) to remove them.
After removing the beards, wash the mussels thoroughly by rubbing them against each other under running water, then drain them in a sieve.
Slice the green onions and onions into large pieces for the broth and finely chop some for garnish. Slice the chili peppers as well.
Place the prepared mussels in a pot, add enough cold water to cover them, add the green onions and onions for the broth, and start boiling over high heat.
Before the water boils, add a little salt for initial seasoning.
Once the broth boils and the mussels begin to open, remove the large green onions and onions that were added for the broth.
When the mussels are fully open, taste the broth and adjust the seasoning with salt if needed. Then, add the finely chopped green onions and chili peppers as garnish.
Turn off the heat, serve the finished mussel soup in bowls, and add a drop or two of vinegar according to your preference for enhanced umami.
Remove the beards from the mussels, wash them thoroughly, and prepare them with vegetables.
Add mussels, cold water, and broth vegetables to a pot, add a little salt, and boil.
Once the mussels are fully open, remove the vegetables, add the remaining green onions and chili peppers, and finish with vinegar.
Cooking tips 💡
The beards of mussels should be removed just before cooking to ensure they remain fresh and alive.
When washing mussels, be careful as broken shells can cut your hands. It is safer to wear rubber gloves or work gloves.
It is essential to boil from cold water so that the mussels open well and the broth becomes refreshingly clear. If placed directly in hot water, they may not open.
The final seasoning should be adjusted only after the mussels have opened and their natural saltiness has infused into the broth, to avoid over-salting.
Mussels can shrink and become tough if boiled for too long. It is best to boil them for just a little longer after they open and eat them while they are still plump.
Adding a little vinegar to the finished broth reacts with the protein components, further deepening the umami of the soup.
Ttukdak Hyung's Clam Soup
A refreshing and spicy clam soup simmered with fresh clams, onions, and green chili peppers.