Jeju Momguk (seaweed and pork soup) recipe - ingredients, nutrition and when to eat it
Jeju Momguk is a local Jeju soup made with gulfweed and pork, thickened with buckwheat flour.
Jeju Momguk is a local Jeju soup made with gulfweed and pork, thickened with buckwheat flour. Its savory flavor and gentle sea aroma make it a comforting warm lunch or dinner on cold days.
Soups & stews · 45 minutes to cook
Tips: Gulfweed can retain a salty taste, so rinse it repeatedly in fresh water after soaking.
Tips: Mix the buckwheat flour with cold water first to prevent lumps when adding it to the broth.
Tips: Simmer the pork thoroughly before adding the buckwheat flour for a smoother broth.
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Ingredients (1 serving)
- Pork shoulder — 50 g
- Gulfweed — 30 g
- Buckwheat flour — 1.5 Tbsp
- Pork broth — 400 ml
- Water — 150 ml
- Fish sauce — 1.5 tsp
- Garlic — 1 tsp
- Green onion — 0.3 pc
- Salt — 0.3 tsp