Hyang-to

Maesaengi (seaweed fulvescens common to the Jeju region) is also in season now. This seaweed, which is thin and smooth, is often used to make soups—resulting in a simple but delicious taste. Making maesaengi soup isn’t too difficult. Just Google it and you’ll get dozens of results on “how you can make maesaengi soup in 10 minutes.” However, making a maesaengi soup that’s especially delicious is easier said than done. Here at Hyang-to in Yeouido, you can taste a well-made version of it. Some restaurants don’t put enough maesangi into their dishes but here, they do. They use maesangi that they collected from Jangheung in the Jeolla Province and put an ample amount of it in their soup. Oysters and large pieces of small octopus add more flavor to the dish and the maesangi is soft and savory. The restaurant is already famous amongst people from Yeouido and they serve bibimbap with maesangi soup during their lunch hours. Not feeling well? Maesaengi porridge is as nutritious as it is delicious.