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。
