Monthly Archives: March 2016

Korean Black Moss and Oyster Soup

Maesaengi tang with oysters

Looks a bit…

Really delicious, especially during a cold early spring

Thanks to Chef Martin Muller and the Sous Chefs of Solpine Restaurant,
Woosong University for the recipe! See attached!

Note the wild sesame, spring onions and chilies as garnish moss and oyster soup

It’s been a while – but still cooking, teaching, learning and loving South Korea!

March 25 2016 iphone 2013March 25 2016 iphone 5715March 25 2016 iphone 5673March 25 2016 iphone 5548

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