“As mussels contain taurine which has liver detoxifying properties, it is good for hangover. ”
Forget hair of the dog, beard of the mussel is the hangover cure of choice in Korea. Actually it’s more of a mussel soup rather than just the beard, but Honghap Tang is well known around the country’s drinking houses for its medicinal properties in treating self-inflicted pain.
While traditionally made with the black variety, New Zealand Trade and Enterprise Seoul team member Young-Gyun Shin said Greenshell Mussels were gaining popularity.
“In Korea, the black shell mussel soup is served for free when drinking at many restaurants, particularly in Busan,” YG said.
“There are some black shell mussel specialty restaurants and they serve various kinds of mussel soups – these are not free.
“It is prepared at home too as a hangover soup. You have it while you’re drinking alcohol or the in the morning and you feel that the soup soothes your stomach.
“As mussels contain taurine which has liver detoxifying properties, it is good for hangover.”
In a variation to the traditional recipe, New Zealand’s humble Greenshell variety is proving equally popular for those who indulged in one too many.
“We tried to use New Zealand Greenshell mussels during the Seoul Food & Hotel Show and this soup had a better and richer taste,” YG said.
“Many visitors loved it.”
So it goes well with soju, but will it work after a night on the Speights?
“Yes, it is very easy to prepare and is very tasty and is very effective,” YG said.