Kim Dae-seok's Maesaengi Oyster Soup

• maesaengi 1 bunch (300g)
• fresh oysters 250g
• stock-making anchovies 1 handful
• dried kelp 1 piece (5g)
• water 1L
• white part of green onion 10cm
• soy sauce 2 tablespoons
• minced garlic 0.5 tablespoon
• flower salt for seasoning 0.25 tablespoon
• sesame oil 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Do not wash maesaengi too many times, as this can strip away its unique oceanic aroma and flavor—rinse only twice lightly.
• Always heat-dry the anchovies (microwave for 30 seconds) to remove moisture and fishy smell, which ensures a clean, refined stock.
• Sea lettuce soup retains heat rather than radiating it, so it can easily burn your mouth—allow it to cool slightly before eating for safety.

Recommended for 🙋

• ⭐Those who want to make a refreshing winter soup with maesaengi and oysters.
• ⭐People seeking a clean, deep-flavored soup without the typical fishy aroma of maesaengi.
• ⭐Individuals looking to learn a carefully tested recipe for maesaengi and oyster soup.