Maesaengi Gul Guk

About the dish

A green winter delicacy raised by Namdo tidal flats. Maesaengi is a fine seaweed that grows only on clean, unpolluted flats; it must be barely simmered with oysters to stay tender. As the saying about serving it to a disliked son-in-law warns, it gives off no steam even when scalding — a winter delicacy that burns the careless.

Key ingredient

Seaweed fulvescens (maesaengi) — rich in fiber that clears waste from the body and purifies the blood; is traditionally believed to help maintain healthy cholesterol levels and triglycerides to help support wellness around arteriosclerosis; rich in aspartic acid for hangover relief, with alginates that coat the stomach. In season February; mainly from Jangheung.

Ingredients

Main: maesaengi, oysters, radish, scallion · Seasoning: sesame oil, minced garlic, soup soy sauce, salt

Simple recipe

1. Rinse the maesaengi several times to remove sand.
2. Gently wash the oysters.
3. Add the oysters to a kelp stock and boil.
4. Add the maesaengi and simmer only briefly.
5. Season with minced garlic and sesame oil and serve refreshingly.

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A Glass · Traditional pairing