5 recipes. Page 1 of 1
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Maesaengi, a seaweed as fine as thread, spreads green through the whole pot, and the oysters bring a briny, salty depth. Maesaengi holds heat and barely steams, so it is much hotter than it looks. Blow on the first few spoonfuls.
Hair-fine strands of maesaengi seaweed spread green through the whole broth, with pieces of mussel to chew on in between. Both are winter ingredients from Korea's south coast, at their best from November to February. Oysters can take the mussels' place.
Maesaengi, a seaweed as fine as hair, and plump fresh oysters give this knife-cut noodle soup a deep taste of the sea. Because the noodles cook first and the seafood is added only at the end, the oysters stay plump and the seaweed keeps its bright green color.
Maesaengi, a winter seaweed, grows in strands as fine as thread, and once it is loosened with chopsticks in anchovy stock the whole pot turns deep green within minutes. Its aroma fades with long cooking, so three to four minutes is all it gets.
This is a soup for November through February, the months when maesaengi (a seaweed as fine as thread) and oysters are both in season. The seaweed spreads loose through the broth, so every spoonful lifts green threads along with an oyster or two.