Korean Seaweed Winter Soup
Quick answer
Maesaengi-guk is a winter soup featuring thread-like green seaweed cooked in a savory anchovy stock.
What makes this special
- Maesaengi-guk utilizes fine, thread-like green seaweed harvested in winter for a pure marine scent.
- Winter-harvested seaweed cooked only 3 to 4 minutes to retain sea aroma
- 2-minute rest off heat lets seasoning distribute evenly through the soup
Key ingredients
Core cooking flow
- 1 Place 200 g maesaengi in cold water and swish it gently without rubbing hard...
- 2 Add 1 teaspoon sesame oil to a pot and warm it over low heat.
- 3 Pour in 1200 ml anchovy stock and raise the heat to medium until bubbles begin around the edge.
Maesaengi-guk is a winter soup featuring thread-like green seaweed cooked in a savory anchovy stock. The process starts by warming sesame oil over low heat and sautéing minced garlic briefly to release its aroma without browning it. Anchovy stock is then added to create a clean broth. The delicate seaweed is added when the stock simmers, and it is immediately loosened with chopsticks. Simmering the seaweed for only three to four minutes keeps its deep green color and sea scent intact, as overcooking will destroy its delicate structure. The soup is seasoned with soup soy sauce, salt, and black pepper. After adding green onions and cooking for another minute, the pot is covered and rested off the heat for two minutes to allow the flavors to distribute evenly throughout the silky soup.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Control
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.
- 3Season
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.
- 4Control
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.
- 5Season
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.
- 6Finish
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.
After the steps
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