Mussel Soup

01 / ABOUT THE DISH

About the dish

Honghap tang is a traditional mussel soup originating from South Korea. Although there are many versions, the soup is usually made with a combination of mussels, onions, scallions, garlic, salt, and hot peppers. The mussels are cooked with onions and hot peppers until they open and the broth looks a bit milky. The broth is strained, the onions and hot peppers are removed, and the mussel soup is then sprinkled with garlic, reheated, seasoned with salt to taste, garnished with scallions and hot pepper strands, and served immediately. This soup is especially popular in soju bars.