Korean Seaweed Noodle Soup, also known as Maesaengi Kalguksu, is a beloved Korean winter soup featuring silky seaweed, fresh oysters, and knife-cut noodles. This healthy Korean soup is popular for its light, clean flavor and nutritious ingredients, making it a favorite Korean seafood soup during the colder months.
Why Try Korean Seaweed Noodle Soup?
This Korean seaweed noodle soup stands out for its unique texture and ocean-fresh taste. The combination of maesaengi (soft green seaweed) and oysters creates a briny, umami-rich broth, while the Korean knife-cut noodles add a satisfying chew. If you love Korean seaweed soup or are looking for a new Korean banchan recipe, this dish is a must-try!
Ingredients for Korean Seaweed Noodle Soup (Serves 2)
- 150g fresh oysters
- 1 tsp sugar
- 200g maesaengi (fresh seaweed)
- 1 tbsp sesame oil
- 5 cups (1L) kelp broth (dashima water)
- 300g Korean knife-cut noodles (Kalguksu noodles)
- 2 green chili peppers, sliced
- 40g green onion, chopped
- ½ tbsp minced garlic
Seasoning
- 2 tsp soup soy sauce (guk ganjang)
- 2 tsp tuna fish sauce
- ⅓ tsp salt
How to Make Korean Seaweed Noodle Soup
- Clean the oysters: Toss the oysters with sugar, then rinse twice with cold water to remove any impurities.
- Start the broth: In a pot, heat sesame oil and lightly sauté the oysters. Add kelp broth and bring to a gentle boil.
- Add seaweed: Stir in the maesaengi and let it simmer briefly.
- Cook the noodles: Rinse the kalguksu noodles in water, then add to the pot. Cook for about 3 minutes until just tender.
- Season: Add soup soy sauce, tuna fish sauce, and salt. Stir well.
- Finish: Add sliced green chili, green onion, and minced garlic. Simmer for 1 more minute.
- Serve: Ladle the Korean seaweed noodle soup into bowls and enjoy hot!
Tips for the Best Maesaengi Kalguksu
- Use very fresh oysters and maesaengi for the cleanest flavor.
- Don’t overcook the noodles; they should be slightly chewy.
- Adjust seasoning to taste, especially if using different brands of soy sauce or fish sauce.
- This Korean seaweed noodle soup is best enjoyed immediately after cooking.
Serving Suggestions
Pair your Korean seaweed noodle soup with kimchi or other Korean banchan for a complete meal. This healthy Korean soup is perfect for cold days or when you crave something light yet satisfying.
Frequently Asked Questions about Korean Seaweed Noodle Soup
What is Maesaengi?
Maesaengi is a soft, silky green seaweed harvested in Korea during winter. It gives Korean seaweed noodle soup its unique texture and fresh ocean flavor.
Can I use dried seaweed instead of fresh maesaengi?
For authentic Korean seaweed noodle soup, fresh maesaengi is best. If unavailable, you can try other soft seaweeds, but the texture will differ.
Is Korean Seaweed Noodle Soup healthy?
Yes! This healthy Korean soup is low in calories, rich in minerals, and packed with protein from oysters and nutrients from seaweed.
Can I make this soup vegetarian?
You can omit oysters and use a vegetable broth, but the signature taste of Korean seaweed noodle soup comes from seafood.
What noodles should I use?
Kalguksu noodles (Korean knife-cut noodles) are traditional, but you can substitute with udon or other wheat noodles if needed.
Korean Recipe Collection
