Honghammiyeokguk, Mussel and Seaweed Soup, 贻贝海带汤, 貽貝海帶湯, ムール貝入りワカメスープ, 홍합미역국 Leave a comment

This hearty soup is prepared by boiling brown seaweed and mussels sautéed with sesame oil in a pot and seasoned with soy sauce. A specialty of Gyeongsang Province, this soup tastes even more savory than its beef variation.

在锅中倒入少许香油,放入海带和贻贝轻轻翻炒片刻,再倒入清水一起熬煮,最后用酱油调味即可。贻贝海带汤是庆尚道地区的特色美食,味道比牛肉海带汤还要鲜美。

倒點香油,翻炒海帶與貽貝,再用醬油調味後煮成湯。這是一道慶尚道的傳統美食,味道比牛肉海帶湯還要鮮美。

釜にごま油をひいてワカメとムール貝を入れて炒め、カンジャンで味を調えて煮たスープ。慶尚道の郷土料理で、牛肉ワカメスープよりすっきりした味がする。

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