STEP 1/6
Pull the mustache of the mussel toward the point (down) and remove the dirty part of the shell by rubbing it against each other in running water.
STEP 2/6
Cut the onions into big pieces and put them in, and when it boils, take them out.
Chop the green onions, too.
STEP 3/6
You must have Cheongyang red pepper. Add one red pepper.
I cut the cheongyang peppers vertically.
STEP 4/6
I crushed garlic by pressing it to the side of the knife and mashed it into big pieces.
Put onions, garlic, mussels, cheongyang peppers, and green onions in a pot.
STEP 5/6
Pour water so that the mussels are submerged, and when the mussels are cooked, season them with flower salt.
STEP 6/6
If you boil it for too long, the mussel gets smaller. When the mussel is cooked, add 1ts of apple vinegar and crown daisy to finish.
The soup is already cool and delicious due to mussels and cheongyang peppers, so make sure to season it and add an appropriate amount of flower salt. The amount of water depends on the size of the pot. I only put in flower salt, but it's really cool and delicious. Turn off the heat as soon as the mussels are cooked. If you boil it for too long, the mussel gets smaller.