Maesaengi-gul-kal-guksu, 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

This knife-cut noodle dish is made by boiling noodles in broth and adding oyster and maesaengi when the noodles are almost cooked. Harvested mainly in winter, maesaengi has a fresh sea smell and soft texture.

高汤煮开后放入面条,待面条快煮熟时放入牡蛎,最后放入海藻即可。冬天的海藻最新鲜,带着浓浓的海的味道,口感十分柔滑。

將刀切麵放入高湯中煮開,快熟的時候放入牡蠣,最後放入海藻即可。 海藻是冬季盛產的海產品,富有海味,口感柔和。

スープにカルグクスの麺を入れ、麺がほとんど茹で上がる頃にカキを加えて最後にカプサアオノリを入れる。カプサアオノリは冬が旬で、磯の香りとやわらかい食感が特徴。

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