1. Scrubbing mussels:
If you look at the mussels, there's something like a beard. It's called mussel joksa. Remove all.
You can rip it off with your hands or cut it with scissors.
If there are foreign substances on the surface of mussels, remove them by scratching or rubbing them with your hands
Scrub away with something like a brush.
Wash the mussels after removing foreign substances by rubbing them in water more than three times
Drain on a basket

2. Soak seaweed while musseling.Soak dried seaweed in cold water for about 10 minutes and wash it in running water and drain it with a sieve.If the seaweed is long, cut it into bite-size pieces with scissors.

3. Put the prepared mussels in the pot Add 1400ml of water.
Put the lid on like it's a little...Turn it on high heat and when it boils up, stir it with a spoon and boil it for 2 minutes.

4. Sift the mussels that have been boiled for 2 minutes and separate the mussels from the broth.Apply only the mussels from the separated mussels.
If you leave the filtered broth still, after a while...You'll see debris on the floor.I'm not going to put any foreign substances in the seaweed soup...Put the clean broth on one side so that it doesn't go in

5. I'm going to make seaweed soup nowPut the soaked seaweed in the pot1T of anchovy sauce1T of dark garlic. 1T of sesame oil.1T of Mirim. 2T of soy sauce
Add a small amount of pepper and stir-fry with a wooden spatula over medium heat for about 30 seconds.I'll put the broth that I prepared Turn it on high heat, cover it, and when it boils, lower it to low heat and boil for 15 minutes. Boil it on low heat for 15 minutes...I'll put in the mussels that I preparedBoil it one more time. You can taste it at the end and add salt if it's bland..You don't have to season the mussels separately because of the liverIf it's salty, add water and boil it