Korean Seaweed Soup (Miyeok Guk)

Ingredients

• Seaweed

  Agar, dried

  15g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  100g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Soy sauce

  Regular sodium, Shoyu

  1 ½ tbsp or 24g

• Garlic

  Raw

  1 tsp or 3g

• Water

  Plain, clean water

  5 cup or 1.18kg

Directions

1. Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water. Drain/squeeze the water out. (If you're using non pre-cut dried seaweed, cut it with scissors about little finger lengths). Set it aside.
2. Pre heat a medium pot over medium heat (about 20 seconds). Add the sesame oil and seaweed. Stir them well. Add the soy sauce, garlic and water. Cover the pot and boil over medium - medium high heat (10 to 15 mins). Adjust the taste with more salt if needed.
3. Serve warm with a bowl of steamed rice and other Korean side dishes.
4. Recipe by: Sue | My Korean Kitchen (source: https://mykoreankitchen.com/korean-seaweed-soup-miyeok-guk/)