Mussel and Rice Dumpling Soup (Hongap Ssal Oksimi-guk)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Put the mussels, soup anchovies, dried kelp, and onion in 1 and a half cups of water to make 1 cup of anchovy-kelp broth, and remove the kelp and julienne it.
2. Peel the potato, steam it in a steamer, and mash it.
3. Add the rice flour, egg yolk, brown rice oil, and salt to step 2 to make a dough, and form about 10 marble-sized oksimi dumplings.
4. Cut the zucchini by peeling around it and julienne into 2 cm lengths; slice the green onion, red chili pepper, and green chili pepper on the diagonal.
5. When the anchovy-kelp broth boils, add the oksimi; when they are cooked and float, add the mussels, zucchini, minced green onion, minced garlic, and kelp, and season with soup soy sauce.
6. Garnish with the red and green chili peppers.