
At first glance, this soup made with maesaengi -- a type of green seaweed harvested only in winter in South Korea -- might not look particularly appetizing, with an appearance that is somewhat like green sludge.
But don’t let that fool you; this dish is beloved in Korea, though often overshadowed by miyeokguk, the more well-known green seaweed soup.
Made by sizzling fresh oysters and minced garlic in fragrant sesame oil before adding water, this soup unveils a velvety texture and a savory flavor that resembles the essence of the winter sea.
This is a dish you’ll only find in Korea, with flavors that can transport you straight to the southern coast, where it all began.
(Maesaengi-guk, seaweed soup, Korean seaweed broth, savory maesaengi soup)