Korean Seaweed Winter Soup
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
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.
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Its aroma fades with long cooking, so three to four minutes is all it gets.
Ingredients
Instructions
- 1
Place 200 g maesaengi in cold water and swish it gently without rubbing hard, so the fine strands do not break.
Drain it in a sieve, then lightly loosen any clumps with chopsticks before cooking.
- 2
Add 1 teaspoon sesame oil to a pot and warm it over low heat.
Stir in 1 tablespoon minced garlic for about 20 seconds, stopping before it browns so the soup stays clean-tasting.
- 3
Pour in 1200 ml anchovy stock and raise the heat to medium until bubbles begin around the edge.
Add 1 tablespoon soup soy sauce first, saving the remaining seasoning adjustment for the end.
- 4
When the stock is gently simmering, add the maesaengi and immediately loosen it with chopsticks.
Do not leave clumps sitting in the pot; simmer only 3-4 minutes so the sea aroma stays fresh.
- 5
Once the broth turns evenly deep green, add the remaining 0.5 tablespoon soup soy sauce little by little.
Season only as needed with 0.5 teaspoon salt and 0.2 teaspoon black pepper to avoid oversalting.
- 6
Add 30 g sliced green onion and cook for 1 more minute, then turn off the heat.
Cover and rest the soup for 2 minutes so the seasoning settles, then serve warm while the maesaengi is silky.
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