This Man's Cook Honghap Miyeokguk
Sumi Banchan-style mussel seaweed soup with a refreshing and deep flavor
Ingredients needed 4 servings
Recipe
Cooking tips
- Stir-frying the miyeok thoroughly in sesame oil ensures the broth becomes deep and rich without tasting raw.
- Adding a small amount of plum syrup helps eliminate any fishy smell from the mussels and enhances the umami flavor.
Recommended for
- Those looking for a refreshing and rich soup dish.
- Those who want to make seaweed soup perfect for birthdays or special occasions.
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