When washing the maesaengi, place it in a fine strainer or colander to prevent it from flowing away. Oysters lose their nutrients when washed in plain water, so wash them lightly in cold salt water to remove any shells or stones.
Calories
380kcal
Carbs
77.3g
Protein
11.2g
Fat
2.1g
Sodium
637.3mg
Ingredients
Main
Others
Jorangi Rice Cake 140g, Maesaengi Seaweed 15g, Oyster 30g, Green Onion 5g, Chopped Garlic 2g, Broth Anchovy 3g, Soup Soy Sauce 1g, Salt 0.2g, Water 300g
Finding these ingredients in the US
- Soup Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsGreen Onion
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
- Rich in iron (1mg) — helps your blood carry oxygen
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Add 1½ cups water and broth anchovy to the pot and boil to make 1 cup of anchovy broth.
🔍Rinse the seaweed fulvescens in water 3-4 times and drain in a fine sieve.
🔍Add salt to the oysters and gently massage without crushing, rinse in water 3-4 times, and drain in a sieve.
🔍Thinly diagonally cut the green onion and chop the garlic.
🔍Add jorangi rice cake, seaweed fulvescens, and oyster to the anchovy broth and boil.
🔍Add green onion and chopped garlic and bring to a boil, then season with soup soy sauce and salt to finish.