Baek Jong-won's Steamed Mussel Soup

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.

Recommended for 🙋

• ⭐Those who want a refreshing and slightly spicy soju snack, pojangmacha style.
• ⭐Those who want to create a deep and clear seafood broth with minimal ingredients.
• ⭐Those who want to steam seasonal mussels to a plump texture without failure.