Mussel Broth
4 Wash and debeard the mussels. Soak in cold water for 20-30 minutes to remove the dirt and sand. Drain well.
3 In a pot, bring 7 cups of water to boil. Place the mussels in the pot and cook until the mussels open. To prevent them from overcooking and turning rubbery, pick out the mussels as they open and transfer to a bowl until all the mussels are cooked. Strain the broth and set aside.
2 Once the mussels have cooled, remove the meat from the shell and chop into chunks.
Noodle Soup
6 Prep the vegetables. Julienne the onion, potato, and zucchini. Chop the scallions and long green pepper. Reserve about 2 tbsp of scallions for garnish. Mince the garlic. Set all the vegetables aside.
7 In a pot or deep pan, add cooking oil over medium heat. Add the sliced scallions and stir fry for 30 seconds.
8 Turn the heat to low and stir in the gochujang and doenjang in with the scallions. Mix together until combined.
9 Add the coarse and fine gochugaru and quick mix together to prevent them from burning. Cook for another 30 seconds.
10 Pour the mussel broth into the pot and stir until the seasoning is fully combined.
11 Bring the soup to a boil, then add the potatoes and onions. Season the soup with soup soy sauce, fish sauce, salt, msg (optional).
12 When the potatoes are almost cooked (about 3-5 minutes), place the noodles in a strainer and run it under cold water. This willl remove any excess starch. If you are using dried noodles, you can skip this step.
13 Reduce the cooking time of the noodles by 1 minute according to the package instructions.
14 When the noodles are almost done, add the garlic, zucchini, mussels meat, long green pepper and mussels in the shell. Cook for about 30-45 seconds or until the mussels have opened.
15 Transfer the noodles and soup into a bowl.
16 Garnish with scallions, crushed sesame seeds, and seaweed flakes.
