Korean Maesaengi Oyster Kalguksu
Rinse the oysters briefly in lightly salted water without kneading or washing them repeatedly. Cook the noodles in 1 L seasoned anchovy-kelp stock over medium heat for 4 to 5 minutes, add the oysters and give them about 2 minutes on medium-low, until the edges curl but the bodies still look plump. Loosen the maesaengi in the soup for under 1 minute, so it stays bright green, and serve at once.
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Maesaengi, a seaweed as fine as hair, and plump fresh oysters give this knife-cut noodle soup a deep taste of the sea.
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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.
Ingredients
Instructions
- 1
Place 80 g maesaengi seaweed in cold water and loosen it gently with your fingertips.
Swish it lightly, lift it into a sieve, drain well, and separate any clumps without rubbing hard.
- 2
Rinse 180 g shucked oysters briefly in lightly salted water to remove grit and shell fragments.
Do not knead or wash them repeatedly, then drain them in a sieve so they stay plump.
- 3
Pour 1000 ml anchovy-kelp stock into a pot and bring it to a boil over high heat.
Lower to medium, add 1 tablespoon minced garlic and 1 tablespoon soup soy sauce, and season the base before the noodles go in.
- 4
Add 280 g knife-cut noodles and stir right away so they do not stick together.
Cook over medium heat for 4-5 minutes, until the edges look slightly translucent and the centers still feel just firm.
- 5
Add the oysters, and when the broth starts bubbling again, reduce the heat to medium-low.
Cook for only about 2 minutes, stopping when the oyster edges curl but the bodies still look plump.
- 6
Add the maesaengi and loosen it gently with chopsticks, warming it for under 1 minute so the color stays bright green.
Adjust with 1/2 teaspoon salt, top with 30 g sliced scallion, and serve immediately.
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