Instructions

1. 1

   Rinse maesaengi gently in cold water and drain in a sieve.

2. 2

   Heat sesame oil in a pot and sauté minced garlic on low heat for 20 seconds.

3. 3

   Pour in anchovy stock and add soup soy sauce once it starts simmering.

4. 4

   Add maesaengi and loosen clumps with chopsticks, then simmer for 3-4 minutes.

5. 5

   Season with salt and pepper, add sliced green onion, and cook 1 more minute.

6. 6

   Turn off heat, rest for 2 minutes, and serve warm.

Tips

Nutrition (per serving)