Dish

Honghap tang

Spicy seafood soup

Honghap tang is made by first sautéing onions, garlic, and bell peppers in oil until they are soft. The mussels are then added to the pan along with chicken or vegetable broth and various herbs and spices. The soup is simmered for several minutes until the flavors have melded together. The soup is typically served with rice and various side dishes.

Asian cuisine› East Asian cuisine› Korean cuisine

Soup› Seafood Soup

Origins and history

Honghap tang is a traditional Korean dish that has been enjoyed for centuries. It is believed to have originated in the coastal regions of Korea, where mussels are abundant. The soup is typically served during the summer months when mussels are in season.

Dietary considerations

This dish is pescatarian-friendly and gluten-free. However, it may not be suitable for those with a sensitivity to shellfish or mussels.

Variations

There are many variations of this dish, with some recipes calling for the addition of different types of seafood or vegetables. Some recipes also call for the use of white wine or cream to add richness to the soup.

Presentation and garnishing

To make this dish look even more appetizing, garnish it with fresh herbs such as parsley or basil. You can also add a squeeze of lemon juice to the soup before serving to enhance its flavor.

Tips & Tricks

When cooking the mussels, be sure to discard any that do not open as they may be unsafe to eat.

Side-dishes

Rice and various side dishes such as kimchi and pickled vegetables are typically served alongside this soup. The side dishes help to balance out the richness of the broth and provide a variety of flavors and textures.

Drink pairings

A light beer or a crisp white wine such as Sauvignon Blanc pairs well with this dish. The alcohol helps to cut through the richness of the soup and enhance the flavors of the mussels and vegetables.