My Korean Kitchen · by Sue Pressey
Korean Mussel Stew (Honghap-Tang)
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 60%
CARBS 10G18% OF CAL
0G FIBER0G ADDED0G INTRINSIC10G OTHER0G TOTAL SUGAR
FAT 6G23% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light Korean mussel soup made with fresh mussels, green onions, garlic, and vinegar. It's aromatic and briny with tender mussels, commonly served alongside soju or as part of a larger meal.
mainkoreansoupshellfish🍲 stockpotdairy freegluten free
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 kg shelled mussels ((35 ounces), cleaned)
- 1 green onion (, white part )
- 1 garlic clove (, thinly sliced)
- 7 cups water
- 1/2 Tbsp white vinegar
- 1 tsp fine salt
- chilies ((optional), green or red, thinly sliced and seeds removed, for garnish)
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 60%
CARBS 10G18% OF CAL
0G FIBER0G ADDED0G INTRINSIC10G OTHER0G TOTAL SUGAR
FAT 6G23% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 5m
- Sodium
- 1314mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 809mg
- Calcium
- 80mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.