Maesaengigulguk, Seaweed Fulvescens and Oyster Soup,海藻牡蛎汤, 海藻牡蠣湯, カプサアオノリとカキスープ, 매생이굴국

Maesaengigulguk, Seaweed Fulvescens and Oyster Soup,海藻牡蛎汤, 海藻牡蠣湯, カプサアオノリとカキスープ, 매생이굴국 Leave a comment

This dish is made by frying oysters and minced garlic together with sesame oil and then adding water and maesaengi (seaweed fulvescens) and bringing to a boil. Characterized by its silky texture and unique flavor, the tasty green seaweed is harvested mostly in the winter along the southern coast of the country.

将牡蛎和蒜末用香油爆香,再倒入海藻和清水一起煮开即可。海藻主要产自韩国的南海岸,在冬季采集,口感柔软爽滑,别有味道。

牡蠣和蒜末用香油爆香,等香味出來以後放入海藻與清水煮開。海藻是冬季產自韓國南海岸的植物,口感非常柔和爽滑。

カキとにんにくのみじん切りをごま油で炒め、カキの香りが出てきたらカプサアオノリと水を加えて煮たスープ。カプサアオノリは韓国の南海岸で冬によくとれるもので、独特のやわらかさとぬるりとした風味がある。

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