Defrost frozen mussels

Homemade cooking wine removes the fishy taste of frozen mussels. @6854032 If you don't have it, use it for cooking wine, cheongju, and ginger juice.

Onions, not minced garlicI'm going to use Li-Dang to make it more savory. @6847664 If you don't have an onion restaurant, use 1T of minced garlic and 1T of onion juice.

Put rice water in a mussel half thawed and 2T of homemade cooking wine (Cheongju 1T, cooking wine 1T, ginger juice) in the refrigerator for 1 hour

Seaweed is soaked with plenty of cold water for 20 to 30 minutes. After soaking, rinse 2-3 times and drain on the sieve.

Remove the mussels in a sieve and rinse them under running water only once to remove the moisture. Don't rinse too much to drain the .

Put 1T of sesame oil in a heated pot and add 2t of onion per dish to make the flavor. (1T minced garlic, 1T onion juice)

Add mussels and stir-fry for about 10 seconds.

Add the seaweed into bite-sized pieces and mix well with the mussel. After 10 seconds

Put in 2T of soy sauce. (The soy sauce doesn't taste fishy) I..I put 1T of soy sauce and 2t of soy sauce for Jeju traditional fish

Pour in the water from the rice water. Pour in the amount of the ingredients and measurements

Cover and simmer over medium heat.

After 10 minutes, open the lid and remove the crumbs and foam. It's defrosted mussels, so there's a lot of crushed water. Remove the foam from the .. While the lid is open, add 1T of homemade cooking wine (1T) and boil it gently over low heat. 15 Remove the foam from time to time for about 15 minutes.

The seaweed has become softer and the soup has become milder. Turn off the heat and sprinkle pepper