Maesaengigulkalguksu || Noodle Soup with Seaweed Fulvescens and Oyster, 海藻牡蛎刀切面, 海藻牡蠣刀切面, カプサアオノリとカキのカルグクス, 매생이굴칼국수 Leave a comment

Maesaengigulkalguksu is a delicious Korean noodle soup that features a unique combination of ingredients:

• Maesaengi (매생이): A type of seaweed known for its delicate, almost translucent appearance and mild, slightly sweet flavor. It’s harvested in winter and is a popular ingredient in Korean cuisine
• Oysters (굴): Fresh, plump oysters add a briny, umami-rich flavor to the soup.
• Kalguksu (칼국수): Thick, hand-cut noodles made from wheat flour. They have a chewy texture and absorb the flavors of the broth beautifully.

How to make Maesaengigulkalguksu:

1. Prepare the broth: Start by simmering a flavorful broth using anchovies, dried kelp, and other ingredients like shiitake mushrooms or dried clams.
2. Cook the noodles: Once the broth is ready, add the kalguksu noodles and cook until they are al dente.
3. Add the oysters and maesaengi: When the noodles are almost cooked, add the fresh oysters and maesaengi seaweed. Cook for a few more minutes until the oysters are cooked through and the seaweed is softened.
4. Season and serve: Season the soup with salt and pepper to taste. Serve hot, garnished with additional maesaengi and sliced green onions.

Tips for making the best Maesaengigulkalguksu:

• Use high-quality, fresh ingredients.
• Don’t overcook the noodles or the seaweed.
• Adjust the amount of maesaengi and oysters to your liking.
• Serve the soup immediately to enjoy the best flavor and texture.

Maesaengigulkalguksu is a winter warmer that is both comforting and nutritious. The combination of the delicate seaweed, plump oysters, and chewy noodles creates a truly unique and delicious dining experience.