Unique Korean Seaweed Soup Recipe!

When I ordered some Korean dishes, like Bulgogi rice or Bibimbab, it always served along with Seaweed Soup. It’s a clear soup with simple spices and seaweed.



My native Korean language teachers told me that if you celebrate your birthday in Korea, so you have to make Seaweed Soup. It’s for a sign may you have a long age.
Actually, how to make this Korean Seaweed Soup ? I got the traditional recipe of Korean seaweed soup. Check this out :

Ingredients:
1 package of dried seaweed (1 ounce is fine for four servings), available in all Korean food markets – ask for the kind used to make seaweed soup, or mi-yuk gook (you don’t want the thin kind used to make sushi rolls.)
6 cups of vegetable broth or organic chicken broth
2 teaspoons of sesame oil
Naturally brewed soy sauce or sea salt, to taste
1 teaspoon of minced garlic (optional)

Directions:


Soak seaweed in water for two hours or until soft. Drain and rinse really well, as dried seaweed can come with a lot of dirt, just like spinach does.
Put all ingredients, including seaweed, into a large pot and bring to a boil, then simmer for five minutes to allow all the flavours to come together.
Koreans traditionally enjoy this seaweed soup with a bowl of white or brown rice, sometimes together in the same bowl.

Hope you like it, Frosters!