Maesaengi (Seaweed Fulvescens) Pollack Soup

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For those uninitiated to the world of edible sea greens, the wide range of seaweed on display may be intensely mind-boggling, with maesaengi, in particular, drawing notice for its slimy, blob-like appearance.   But don’t underestimate the gooey plant.

Rich in minerals, maesaengi is lauded for being nutritious and is considered to help rid the body of toxins and “purify” one’s blood.

The superfine, silken algae only grow in unpolluted areas off the southern coast like Jangheung-gun and Wando-gun in the South Jeolla Province from November or December to February, making it a delicacy indeed.

One pack of 2g maesaengi is one serving size.  You don't need to wash, simply open the pack, and put this into soup, ramen a minute before you eat.

Ingredients:

  • Korean radish 4 cm, sliced thinly into bite size, about 1 cup
  • 2 handful shredded dried pollock, washed and cut into bite size, about 1 cup
  • 1 Tbsp sesame oil
  • 1 Tbsp minced garlic
  • 2 green onion, sliced diagnolly 
  • 4 cups Anchovy broth
  • 2 Tbsp Guk soy sauce
  • 5 oz Medium firm tofu, cut into 1/2 inch cubes, about 1 cup
  • 2 or 3 packs (each pack: 2g)  Korean dry Seaweed Fulvescens, depends on your taste

Directions:

  1. Put a medium size pot on a low heat stove.
  2. Add pollack slices and radish slices, sesame oil, stir constantly for about a minute.
  3. Pour 4 cups anchovy broth, cover and turn the heat on to high. Once the soup comes to a hard boil, reduce the heat to medium high and cook for 5 minutes. 
  4. Add tofu, garlic, season with guk soy sauce and salt, then bring to a boil.
  5. When the soup comes to a hard boil, add Maesaengi, gently stir, cook for another minute.
  6. Add green onion, turn the heat off, and serve with rice.
HOW TO MAKE ANCHOVY BROTH
  • 10-12 medium to large dried anchovies (Myulchi)
  • 1 (3-inch) square dried kelp (dasima/kombu)
  • 4 garlic cloves, thinly sliced
  • 1/2 of scallion (white part)
  • 4 cups cold water

  1. Add all ingredients in the medium pot, uncovered, turn the heat on to high.
  2. Once the broth comes to a hard boil, removed the kelp, reduce the heat to medium high and cook for 10 minutes, uncovered.
  3. Strain the broth, and discard the solids.









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