White Prawn and Mussel Soup (Saeu Honghap Tang)

새우홍합탕
Alternate Spellings: Saewoohonghaptang, Saeuhonghaptang, saeu hoeng hap tang, say woo hong hap tong.
Best when done in a bronze cooking pot on a table top burner, this is a great cold weather soup.

Servings: 4

Cooking Times

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Ingredients

16

ounces

Prawns

12

ounces

Mussels

8

each

Shiitake mushrooms

6

ounces

White radish

1

small

Zucchini

3

ounces

Crown daisy (ssukgat)

4

ounces

Bean sprouts (kongnamul)

5

cups

Water

1

ounce

Dried kelp (Kombu)

1

each

green chili (spicy)

Sauce

1

tablespoon


Soy sauce

3

tablespoons

Chili powder (Gochutgaru)

2

tablespoons

Rice wine

1/2

tablespoon

Anchovy sauce

1

teaspoon

Brown sugar

6

cloves

Garlic

Procedure

Preparation

Seafood

Clean the mussels individually with a rough cloth or brush and trim the hair with scissors.

Rinse the prawns, and shell if desired.

Vegetables

Peel the zucchini, rinse in cold water, and thin slice.

Gently rinse the crown daisy.

Rinse bean sprouts in cold water, removing root “tail” and discarding discolored sprouts.

Rinse and thin slice the radish.

Separate the mushroom cap from the stem and rinse both in cold water, then thin slice the stems.

Remove stem and seeds from pepper, then medium slice on a diagonal.

Sauce

Mince the garlic, then add all ingredients to a mixing bowl.

Mix well and let stand for at least ten minutes.

Cooking

Bring the water to a rapid boil over high heat, then add mussels.

Boil until mussel shells open, remove mussels, set aside, and strain water through a cloth into a second pot.

Add kelp to the mussel broth and bring to a slow boil over medium low heat.

Simmer for about three minutes.

Remove and discard the kelp, then add the radish and sauce and stir well.

Add remaining ingredients (including mussels) and return to a simmer.

When soup begins to simmer, serve.

Serve with steamed white rice and ban chan.


Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (24.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

326.98

Calories From Fat (14%)

46.64

% Daily Value

Total Fat 5.39g

8%

Saturated Fat 1.14g

6%

Cholesterol 268.76mg

90%

Sodium 951.18mg

40%

Potassium 883.59mg

25%

Total Carbohydrates 24.79g

8%

Fiber 2.92g

12%

Sugar 6.49g

Protein 47.32g

95%

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