Korean Maesaengi Oyster Kalguksu
Maesaengi oyster kalguksu is a Korean seasonal noodle soup featuring maesaengi - a hair-thin, dark green seaweed harvested along Korea's southern coast in winter - and fresh shucked oysters. The broth starts with anchovy-kelp stock, seasoned simply with soup soy sauce, minced garlic, and salt. Knife-cut noodles go in first and cook for four to five minutes. Oysters are added next and simmered for only two minutes to keep them plump; overcooking turns them rubbery. Maesaengi goes in last, needing just one minute of heat to bloom its vivid green color and release its briny ocean aroma. The timing is critical: each ingredient enters the pot at a different stage to preserve its texture. Sliced scallion finishes the bowl, and the dish is best made between December and February when both maesaengi and oysters are at peak freshness.
Adjust Servings
Instructions
- 1
Rinse maesaengi gently in cold water and drain well in a sieve.
- 2
Rinse oysters briefly in salted water, then drain.
- 3
Bring the stock to a boil, then season with garlic and soup soy sauce.
- 4
Add noodles and cook 4-5 minutes, then add oysters and cook 2 more minutes.
- 5
Add maesaengi and simmer 1 minute until bright green, then turn off heat.
- 6
Adjust with salt, top with sliced scallion, and serve immediately.
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