Spinach has long been eaten in Korea (some accounts say it came over from China during the Three Kingdoms Period) but it’s first on record in 1577.
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Recipe: Maesaengi soup (Seoyoung’s style)
This seaweed soup is my take on a southern region favorite, using more water and a few more ingredients.
Hwangtae: open air freeze-dried pollock
Of all the fish in the sea, myeongtae, or walleye pollock, has a special place on the Korean table
Recipe: Maesaengi soup, Jeollanam-do version
This is one of the few soups you’ll eat with chopsticks instead of a spoon.
Maesaengi: a delicate seaweed
Maesaengi (매생이) is an unusual kind of seaweed, one that was eaten mostly along the southern coast of Korea until a recent surge in popularity in the last ten years.