Seaweed soup is a traditional korean soup you eat on your birthday. Technically, my mom says you do not age that year unless you eat it. Since this coming birthday I will no longer be in my twenties :( I am choosing to not eat it for the rest of my life. In Korea, a woman will eat miyeok gook for two weeks straight after she gives birth to promote the health of her and the baby. I don't know if that will be happening for me when I'm preggers, but I have eaten it every year since I was born and it'll be a nice tradition to continue when I have my own little rugrats too.
This is a very healthy soup and you don't have to wait till your birthday to eat it. It warms your tummy on a cold day and tastes great when you eat it with dduk bohk ki (spicy rice cakes) which is what Koreans consider comfort food. I'll be sure to write a post on that one too.
Again, I forgot to take a photo so I got the picture from this site.
4 oz sirloin meat
Sesame oil
Dah shi dah (powdered Korean beef stock)
S&P
About one large handful of seaweed and then reconstitute in hot water till puffs up for 15 minutes.
Then rinse b/w hands like you are washing clothes and dunk back in water about three times till no more sand comes out.
Squeeze out some water and cut into 2 inch pieces and put back into empty pot.
Cut meat into small cubes/rectangular sizes and put in same pot as seaweed (as much meat as you think you need)
Put in one small spoonful (regular spoon size) of sesame oil, do not fill liquid all the way to the top of spoon and then put in about same amount of salt and mix all together.
Put on stove top and add a little bit of water about ½ an inch so meat can boil in it at about medium heat so water comes to simmer/soft boil.
Then add in as much water you want to have for the dish then put in 2 cloves of garlic (smashed into a paste) and bring to soft boil for 5 minutes.
Taste and adjust with salt and pepper. Then if still not good taste (which probably won’t be) add in a sprinkling of dah shi dah then taste and adjust with salt. Then simmer for 15 minutes with lid slightly open, not closed.
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