
Native to the southern South Korean island of Jeju, momguk is a hearty, traditional soup that combines ingredients from both land and sea.
The dish is based on a pork broth made from pork meat and intestines, combined with gulfweed as its key ingredient. The seaweed is simmered until the soup reaches a thick, almost porridge-like consistency, enhanced by the addition of buckwheat flour. For added depth, sour kimchi or radish leaves are sometimes incorporated.
Rich and savory with a hint of oiliness, momguk blends springy, silky textures from the seaweed with tender, meaty flavors.
Historically, this dish was served at communal events such as weddings and coming-of-age ceremonies, accompanied by pork dishes and Korean blood sausage.
Though momguk has spread its culinary influence across the nation, it remains most authentic on Jeju Island. If you plan to visit, be sure to include this island specialty in your culinary itinerary.
(Momguk, Jeju-style pork and seaweed soup, traditional Jeju body soup, savory seaweed and pork broth)