Rich and Briny Oyster and Seaweed Soup (Gul Maesaengi Guk)
Rich and Briny Oyster and Seaweed Soup (Gul Maesaengi Guk)
A Deep, Savory Oyster and Seaweed Soup, Brimming with Calcium and the Taste of the Sea
I was completely captivated by the rich, profound flavor of maesaengi guk (seaweed soup) I once had at a restaurant – it was even more intense than my usual miyeok guk (seaweed soup)! It’s not widely available in restaurants, so I decided to make it at home, and it turned out incredibly delicious. This soup captures the essence of the ocean with fresh oysters and tender maesaengi seaweed.
Main Ingredients- 1 block of maesaengi seaweed (approx. 200-250g)
- 1 bag of fresh oysters (300g, shucked)
Broth and Seasoning- 1L anchovy and kelp broth (can substitute with 1L rice water + 2 stock cubes)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp anchovy fish sauce (aekjeot)
- 1 Tbsp minced garlic
- 1 Tbsp roasted salt (or adjust to taste)
- 1L anchovy and kelp broth (can substitute with 1L rice water + 2 stock cubes)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp anchovy fish sauce (aekjeot)
- 1 Tbsp minced garlic
- 1 Tbsp roasted salt (or adjust to taste)
Cooking Instructions
Step 1
Preparing the Maesaengi Seaweed: Gently rinse the fresh maesaengi seaweed 2-3 times in running water or a mild saltwater solution (1L water with 1 Tbsp coarse sea salt). Be careful not to rub too vigorously to preserve its delicate texture. Drain the rinsed seaweed well and cut it into bite-sized pieces (about 3-4cm) with scissors. If using frozen maesaengi, thaw it in the refrigerator 12 hours before cooking. Then, a quick rinse in saltwater will help it separate easily.
Step 2
Preparing the Oysters: For fresh, shucked oysters, place them in a saltwater solution (1L water with 1 Tbsp coarse sea salt) and gently swirl them 2-3 times to remove any grit or shell fragments. Avoid washing them too roughly to prevent damage. Drain the cleaned oysters. If using frozen oysters, thaw them just before cooking and rinse them lightly in cold water before draining.
Step 3
Preparing the Broth: Prepare 1L of anchovy and kelp broth. Alternatively, for a richer and nuttier flavor, you can use 1L of rice water combined with 2 stock cubes. Add 2 Tbsp of soy sauce for soup, 1 Tbsp of anchovy fish sauce, and 1 Tbsp of minced garlic to the broth and stir well to combine.
Step 4
Adding the Maesaengi and Simmering: Once the broth is at a rolling boil, add the prepared maesaengi seaweed. It’s best to keep the lid off while simmering to ensure the seaweed cooks through tenderly. When the soup comes back to a boil, season with 1 Tbsp of roasted salt, or adjust to your preference. If the soup tastes too salty, you can add a little water to dilute it.
Step 5
Adding the Oysters and Finishing: Finally, add the prepared oysters generously to the soup. The more oysters you add, the richer the flavor will be. Cook until the oysters reach your desired level of doneness. (I prefer to cook them thoroughly to fully appreciate their natural sweetness.) Once the oysters are cooked, turn off the heat.
Step 6
Your warm and refreshing Oyster and Maesaengi Guk is complete! Enjoy it as a hearty and satisfying meal with a bowl of rice.
