Kim Dae-seok's Mussel Kimchi Soup

• slightly sour napa cabbage kimchi 1/4 head (450g)
• fresh shucked mussel meat 250g
• clean water 1.5L
• green onion 1 stalk
• onion 1/4 medium
• green chili pepper 2
• red pepper powder 1 tablespoon
• minced garlic 1 tablespoon
• shrimp paste 1 tablespoon
• salt 1/3 tablespoon

Recipe 🍳

Cooking tips 💡

• Never add mussel meat too early—doing so will cause it to shrink and become rubbery. Add it only after the kimchi has been simmered for 10 full minutes, along with the vegetables, to preserve its tender, juicy texture.
• Chef Kim Dae-seok’s golden recipe avoids artificial dashi or stock packets—instead, he uses just one tablespoon of humble domestic shrimp paste to season, preserving the authentic oceanic aroma of mussels.
• Since the flavor varies depending on the kimchi’s fermentation level and saltiness, always adjust salt gradually at the very end, after cooking is complete, to suit your taste.

Recommended for 🙋

• ⭐Those who want a deeply flavorful, tangy, and satisfying soup but don’t have time to make fish stock from scratch.
• ⭐People looking to prepare a warm, nourishing, clear soup in just 10 minutes for loved ones during sudden cold snaps.