Spicy Mussel and Bean Sprout Soup recipe - ingredients, nutrition and when to eat it
This clear soup is simmered with mussels and bean sprouts for a peppery kick. The mussels add savory depth, while the bean sprouts bring a crisp bite, making…
This clear soup is simmered with mussels and bean sprouts for a peppery kick. The mussels add savory depth, while the bean sprouts bring a crisp bite, making it a lovely soup to serve with rice on a chilly day.
Soups & stews · 20 minutes to cook
Tips: Prepare mussel meat with the shells and beards removed. Thaw frozen mussel meat and rinse it gently.
Tips: Avoid opening the lid often while the bean sprouts cook to help prevent a strong bean smell.
Tips: Add the Cheongyang chili peppers and gochugaru a little at a time, adjusting the heat to taste.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Mussel Meat — 100 g
- Bean Sprouts — 100 g
- Korean Radish — 50 g
- Green Onion — 0.3 pc
- Cheongyang Chili Pepper — 0.5 pc
- Garlic — 1 clove
- Gochugaru (Korean Red Pepper Flakes) — 0.5 tsp
- Salt — 0.3 tsp
- Water — 450 ml