Kim Dae-seok's Maesaengi Oyster Soup
A winter soup of tender maesaengi and fresh oysters in a savory dried-anchovy and kelp broth.
Ingredients needed 3 servings
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.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Jin-soon's Maesaengi Oyster Rice Soup
- Kim Dae-seok's Sea Lettuce Mussel Rice Cake Soup
- Yoon Yi-ryeon's Maesaengi and Oyster Rice Cake Soup
- Yoon Yi-ryeon's Seaweed Fulvescens Doenjang Soup
- Kim Dae-seok's Sea Lettuce Porridge
- Lee Hye-jung's Gulguk (Oyster Soup)
- Aha Bujang's Oyster Rice Soup
- Lim Sung-geun's Super Simple Oyster Gukbap
- Kim Go-eun's Spring Welcome Dallae Doenjang Jjigae
- Lee Hye-jung's Webfoot Octopus Shabu-Shabu
