Refreshing Seaweed and Oyster Soup (Maesaengi Gulguk)
Refreshing Seaweed and Oyster Soup (Maesaengi Gulguk)
Enjoy the refreshing taste of Maesaengi Gulguk, a seasonal delicacy perfect for this time of year!
Maesaengi, a special seaweed available only briefly during this season, is often said to be served to a son-in-law you dislike – perhaps because it’s so hot you might burn your palate if you’re not careful! (It brings a funny memory of whether to laugh or cry!)
Main Ingredients- Maesaengi (Pacific oyster leaf) 200g
- Fresh oysters 1 pack (approx. 200-300g)
Seasoning & Aromatics- Soup soy sauce 1 Tbsp
- Anchovy-kelp broth 1L (or 1.5L water)
- Minced garlic 0.5 Tbsp
- Chopped green onion, a little
- 1 chili pepper (red or green), deseeded and chopped (optional)
- Soup soy sauce 1 Tbsp
- Anchovy-kelp broth 1L (or 1.5L water)
- Minced garlic 0.5 Tbsp
- Chopped green onion, a little
- 1 chili pepper (red or green), deseeded and chopped (optional)
Cooking Instructions
Step 1
Gently rinse the maesaengi about 3 times using a fine sieve to remove any impurities. Drain well. Rinse the oysters lightly in cold water to remove any grit and drain.
Step 2
Prepare the broth. If you have anchovy-kelp broth, use 1L. If not, boil 1.5L of water with dried anchovies and kelp. Remove the kelp once the water boils. Continue boiling with anchovies for another 5-10 minutes, then remove the anchovies. Let the broth simmer for an additional 5 minutes to deepen the flavor.
Step 3
Once the broth is boiling, add the rinsed maesaengi and let it simmer briefly. When the maesaengi is tender, add the drained oysters and cook just until they are done. (Be careful not to overcook the oysters, as they can become tough.)
Step 4
Immediately add the chopped green onion, minced garlic, and the optional chopped chili pepper. Season the soup with soup soy sauce and adjust with salt if needed. (Soup soy sauce provides a good base flavor, but you can add salt to reach your desired taste.)
