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.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Crown daisy (ssukgat)
Bean sprouts (kongnamul)
Dried kelp (Kombu)
green chili (spicy)
Chili powder (Gochutgaru)
Clean the mussels individually with a rough cloth or brush and trim the hair with scissors.
Rinse the prawns, and shell if desired.
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.
Mince the garlic, then add all ingredients to a mixing bowl.
Mix well and let stand for at least ten minutes.
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.