Jung Ho-young's Dried Seaweed Mussel Udon
A winter delicacy featuring fresh, chewy mussels and abundant dried seaweed in a clear, rich broth that delivers deep, refreshing flavor.
Ingredients needed 1 servings
Recipe
Cooking tips
- Do not forcibly break apart frozen udon noodles with chopsticks right after adding them to boiling water—this can cause them to snap. Let them naturally loosen with heat to preserve their chewy texture.
- Avoid boiling the dried seaweed directly in the broth for too long, as it will turn cloudy and lose its texture. Instead, place it on top of the noodles and pour hot broth over it to gently warm it—this keeps the dish cleaner and more visually appealing.
Recommended for
- Those seeking a light, clear broth that warms the body while offering a refreshing taste on cold days.
- Home cooks who want to enjoy the full, rich oceanic flavor of seasonal seafood with minimal, simple preparation.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Solo Cooking God's Miyeok Bibimmyeon
- Baek Jong-won's Seaweed Cold Noodles
- Solo Cooking God's Chinese Restaurant Udon-Style Seafood Ramyun
- Aha Bujang's Super Simple 5-Minute Chinese-Style Udon
- Jung Ho-young's Super Simple Stir-Fried Udon
- This Man's Cook Sundubu Udon
- Jung Ho-gyun's Kimchi Katsu Nabe Udon
- Yeo Kyung-rae's Chinese-style Udon
- Striker Chef's Salmon Ssamjang Bibim Udon
- Aha Bujang's Fried Udon
