White Prawn and Mussle Stew (Saewoo Honghap Tang)

Pin It
White Prawn and Mussle Stew (Saewoo Honghap Tang)1

This stew (새우 홍합탕) is something you might like on a cold night, along with Soju. The soup was so flavourful and moreish, you can not dislike it if you love Korean food.

When I had the first spoonful of soup it gave me a feeling as if I solved some kind of a mystery, though the hit of the chili powder on your throat is something you always need to watch out for.

I cooked this stew on a portable burner, something I very much enjoy doing lately when I cook. I think the food tastes best when it is kept hot during the meal, and it makes you feel as if you are eating at a restaurant.

Ingredients for 4 people

(Prep time – 10 minutes, Cooking time – 10 to 15 minutes)

White Prawn and Mussle Stew (Saewoo Honghap Tang)ingredients
  • White prawns – 380g
  • Mussels – 300g
  • 4 shiitake mushrooms
  • 1/3 a zucchini
  • White radish – 150g
  • Crown daisy (ssukgat in Korean) – 66g
  • Bean sprouts (kongnamul)- 100g
  • Water 5 cups
  • 11x15cm size dried kelp
  • 1 green chili (spicy)

Sauce (mix these in a bowl)

Prep

  1. Clean the mussels individually with a rough cloth or brush and trim the hair with scissors.
  2. Rinse the prawns. (I didn’t cut or trim any parts of them and still survived. :))
  3. Clean the vegetables (peel the skin as needed. Discard bad beans.)
  4. Thin slice the zucchini and white radish.
  5. Discard the stem from the mushrooms.
  6. Take out the seed from the chili and thin slice it diagonally.

Cooking (You will need two pots)

1. Boil the water (5 cups) and when it starts to boil add the mussels.

2. When the mussels open their shells, sieve the water through a cloth strainer to get rid of the sand that comes out of the mussels (use this water in step 3).

White Prawn and Mussle Stew (Saewoo Honghap Tang)prep

3. Put the boiled water into a pot, add the dried kelp, and boil it for 2-3 minutes.

4. Take out the kelp (you can throw it away), add the radish and sauce. Stir it well.

5. Add the rest of the vegetables, prawns, and cooked mussels into the pot and when it starts to boil, you can start eating the cooked ingredients.

White Prawn and Mussle Stew (Saewoo Honghap Tang)cooking

6. Enjoy your meal.

White Prawn and Mussle Stew (Saewoo Honghap Tang)2

Terms from the title

  • Saewoo (새우) – General terms for shrimps or prawns
  • Honghap (홍합) – Mussels
  • Tang (탕) – Boiled soup or stew

White Prawn and Mussle Stew (Saewoo Honghap Tang)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Korean
Serves: 4
Ingredients
  • White prawns – 380g
  • Mussels – 300g
  • 4 shiitake mushrooms
  • ⅓ a zucchini
  • White radish – 150g
  • Crown daisy (ssukgat in Korean) – 66g
  • Bean sprouts (kongnamul)- 100g
  • Water 5 cups
  • 11x15cm size dried kelp
  • 1 green chili (spicy)
  • Sauce (mix these in a bowl)
    -Chili powder – 3 tbsp
    -Soy sauce – 1 tbsp
    - Anchovy sauce – ½ tbsp
    -Refined rice wine – 2 tbsp
    -Brown sugar – 1 tsp
    -Minced garlic -1 ½ tbsp
Instructions
Prep
  1. Clean the mussels individually with a rough cloth or brush and trim the hair with scissors.
  2. Rinse the prawns. (I didn’t cut or trim any parts of them and still survived. :))
  3. Clean the vegetables (peel the skin as needed. Discard bad beans.)
  4. Thin slice the zucchini and white radish.
  5. Discard the stem from the mushrooms.
  6. Take out the seed from the chili and thin slice it diagonally.
Cooking (You will need two pots)
  1. Boil the water (5 cups) and when it starts to boil add the mussels.
  2. When the mussels open their shells, sieve the water through a cloth strainer to get rid of the sand that comes out of the mussels (use this water in step 3).
  3. Put the boiled water into a pot, add the dried kelp, and boil it for 2-3 minutes.
  4. Take out the kelp (you can throw it away), add the radish and sauce. Stir it well.
  5. Add the rest of the vegetables, prawns, and cooked mussels into the pot and when it starts to boil, you can start eating the cooked ingredients.
  6. Enjoy your meal.

 

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. Great recipe, you can also use the water from rinsing rice to make the stew a nice consistency. I love cooking at the table also, it is a great way to involve your family in the cooking and spend extra time together.

  2. This looks good. It reminds me of the hot pot! Ymm!

  3. Singapore is always hot. No winter cold even the rest of world is enjoying a winter wonderland, or an April Snow. But the soup looks so inviting and warming….I will try this next, on a portable boiler – like you said- to get that restaurant feeling.

  4. Hi beloved,
    That is just great. I will check out your blog soon.

  5. Hey Sue,
    Just want to let you know I made this soup today and my husband and I LOVED it! Your recipe was perfect. I paid tribute to you and this soup on my blog. Thank you so much!!!

  6. This soup looks SOOOOO good! I’m planning to make some 매운탕 for dinner tonight but I think I might pick up some mussels while I’m out and make this soup. Yum.

  7. Evil Jonny,
    Man, you have everything planted in your backyard, don’t you?
    I am going to plant my own herbs and etc in couple of months time too.
    I will write the dish name in Korean characters from now on as well.

    Kat, It is very nice to warm your body with.

    Tigerfish,
    I think you know me very well. Generous servings of prawns and mussels are the best. :D

  8. Great dish for a cool weather! Agree that such soup stew tastes best when kept hot throughout the meal. Great job! Better than restaurant, as you have generous servings of prawns and mussels ;D

  9. a nice dish to warm up with.

  10. This looks so fantastic, especially with the cold weather. Thanks for sharing this recipe.

    It’s impossible to buy ssukgat here, so I’m currently trying to grow it in my backyard garden. Wish me luck! It’s about 2-3 inches tall now. Fingers crossed.

    By the way, would it be possible for you to share the Korean names of the dishes in Korean characters as well, for your dishes? I’m learning Korean now and I would like to recognize the dish in its original Korean characters, too. Just an idea. Maybe it will also drive more traffic to your great site.

  11. Actually, I usually clean the prawns before I cook them.
    Just this time, I didn’t do it to see if I am going to survive still. I am just kidding. :) I wanted to take a picture of shaped but cooked prawns because that seems to look tastier.

    My husband never eats fish at a restaurant in Korea because of the bones. I always separate the bones from the fish and hand it out for him, it is like feeding your baby birds. :)

    I also don’t like eating fish eggs (not including caviar) nor head either.

  12. You don’t de-vein the prawns??아이구…

    Anyway,I always take the head and shell off and remove the intestinal tract.I guess Koreans don’t(individuals and restaurants)

    Actually,the way Westerners and Koreans prepare seafood,especially fish, is quite different.Westerners just eat the flesh and the fish is separated from the spine.Koreans eat the flesh,ì•Œ,and don’t seem to mind spending a long time picking out the bones.

Speak Your Mind

*

Rate this recipe:  
Powered by sweet Captcha