Maesaengi

Capsosiphon fulvescens

seaweed

Very fine, silky green filaments, in oyster soup or pancakes, in the depths of winter.

Origin

Southern coasts of Korea

Season (United States)

December to February

Preparation

The strands are rinsed gently in several changes of water, picking out debris, then cooked for barely a minute: overcooked, they turn mushy.

Molecules

Seaweed polysaccharidesIn small amounts, not counted Iodine

Did you know?

Maesaengi soup barely steams but stays scalding: a Korean saying goes that it is served to the son-in-law you don't like.