In Korean culture, you eat seaweed soup for your birthday because it's what your mother ate while pregnant with you (well, usually). It's basically paying respect for your mother every birthday, or going to your roots since a fetus basically absorbs whatever the mom eats. So, kind of like the champagne bottle christening a ship, here is a recipe for Korean seaweed soup!
Ingredients
Seaweed
Salt
Sesame oil
Water
Optional
Korean soup soy sauce (none of that Japanese sushi stuff)
Mussel, beef, and/or anchovy
The How-To
- Soak seaweed in water. When it's an expanded and big, you rinse the seaweed a couple times to make sure there aren't any rocks hiding inside.
- Drain the seaweed.
- Cut the seaweed to whatever size you'd like.
- Drizzle a little sesame oil in a pot with the seaweed. Add a little salt.
- Stir on medium to medium-high heat until there's some color change.
- Pour some water in - about two parts water to one part seaweed.
- Boil
If it's not very yummy, add a little Korean soup soy sauce. You can put some mussel, beef, and/or anchovy in for some extra protein. It's also not uncommon to eat this stuff with rice and some side dishes. Then again, in Korean everything has some side dishes. Hey; that's another idea for this blog thing!
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