Heartwarming Seaweed Soup (Maesaengi Guk)
Rich Sea Flavor! Maesaengi Soup with Sea Squirt and Sea Grapes (Maesaengi Gukbap)
As the weather gets cooler, a hot bowl of soup and rice is always comforting, isn’t it? How about a bowl of Maesaengi soup infused with the ocean’s fragrance, featuring sea squirt? Let’s make some delicious Maesaengi soup and rice (Gukbap)!
Ingredients for Maesaengi Soup
- Maesaengi (Korean mud seaweed) 200g
- Sea squirt (Mideodeok) 100g
- Green onion 1 bunch
- Onion 1
- Radish 5cm piece
- Dried kelp 2 pieces
- Eggs 3
- Water 2L
Seasoning for Maesaengi Soup
- Sesame oil a little
- Salt 1 Tbsp
- Myeotseon (flavor enhancer) 1 Tbsp
- Soy sauce 1 Tbsp
- Sesame oil a little
- Salt 1 Tbsp
- Myeotseon (flavor enhancer) 1 Tbsp
- Soy sauce 1 Tbsp
Cooking Instructions
Step 1
Prepare the main ingredients for your delicious Maesaengi soup!
Step 2
Slice the onion, chop the green onion, and cut the radish into bite-sized pieces. These vegetables will add depth to the broth.
Step 3
Gently rinse the Maesaengi under running water to remove any impurities. Let it drain well in a colander.
Step 4
In a large pot, combine the sliced onion, a drizzle of sesame oil, and 1 Tbsp of soy sauce. Sauté over medium heat until the onion becomes translucent and fragrant. Sautéing the onions brings out their natural sweetness and flavor.
Step 5
Rinse the sea squirt thoroughly and drain any excess water. Ensure they are clean for the best flavor.
Step 6
Once the onions are softened, add the rinsed sea squirt to the pot and sauté together. The sea squirt will release a wonderful oceanic aroma.
Step 7
Now, carefully add the Maesaengi to the pot. Stir gently as it cooks; Maesaengi doesn’t need to be cooked for too long.
Step 8
Pour in approximately 2L of water, add the radish, and the dried kelp pieces for the broth. Bring to a boil over high heat, then season with 1 Tbsp of soy sauce, 1 Tbsp of Myeotseon, and 1 Tbsp of salt. It’s best to slightly over-season initially, as the flavors will meld as it simmers.
Step 9
For a richer broth, add the dried kelp pieces once the soup starts boiling. Let it simmer for about 5 minutes, then remove the kelp to prevent the soup from becoming too slimy.
Step 10
Once the soup is at a rolling boil, whisk the 3 eggs well and slowly pour them into the pot in a circular motion. Gently stir with chopsticks to create ribbons of cooked egg. This will make the soup wonderfully smooth.
Step 11
Finally, add a generous amount of the chopped green onions and let the soup simmer briefly to infuse the fresh onion flavor. Avoid overcooking at this stage.
Step 12
Simmer for about 1 hour, and you’ll have a delicious bowl of Maesaengi soup, brimming with the fresh taste of the sea!
Step 13
It’s time to serve! Prepare a bowl of hot rice.
Step 14
Ladle a generous amount of the hot Maesaengi soup over the rice. The hot broth will soak into the rice, making every bite more flavorful.
Step 15
Your Maesaengi soup, a perfect blend of fresh seaweed and chewy sea squirt, is now complete! It looks as good as it tastes!
Step 16
How about a bowl of warm Maesaengi soup to chase away the cold? It’s a satisfying and delicious one-bowl meal!
