Hong hap tang (Mussel soup) 

 Clean mussels, take out beard.
Put in a pot, add water (half amount of mussels), bring to a boil.
Reduce heat, cook until they open.
Take out mussels, add salt and green onions, cook for another minute or so.
Pour soup on top of mussels.

Serve with "cho go choo jang", which is a dip for mussels.
Cho go choo jang - mix 2 tbsp go choo jang(Korean chili paste), 1 tbsp rice vinegar,
                              1 tbsp sugar, sesame seeds, 1 tsp minced garlic.