Korean Seaweed Winter Soup
Maesaengi-guk is a winter soup made with capsosiphon, a fine, thread-like green seaweed harvested along Korea's southern coast from December to February. Garlic is briefly sauteed in sesame oil, anchovy stock is poured in, and the seaweed is added and loosened with chopsticks to prevent clumping. The entire cooking time after adding the maesaengi is only three to four minutes; any longer and its delicate ocean aroma fades. After turning off the heat, the soup rests for two minutes so the seasoning of soup soy sauce and black pepper distributes evenly through the silky, deep-green broth.
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Instructions
- 1
Rinse maesaengi gently in cold water and drain in a sieve.
- 2
Heat sesame oil in a pot and sauté minced garlic on low heat for 20 seconds.
- 3
Pour in anchovy stock and add soup soy sauce once it starts simmering.
- 4
Add maesaengi and loosen clumps with chopsticks, then simmer for 3-4 minutes.
- 5
Season with salt and pepper, add sliced green onion, and cook 1 more minute.
- 6
Turn off heat, rest for 2 minutes, and serve warm.
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