Seaweed soup is served at most Korean meals because it is tasty and so easy to make. Especially after a lesson from my mother-in-law. Here is the way to have seaweed soup in under thirty minutes:

Simple Seaweed Soup

1/4 cup dried seaweed (즉석미역)

5 cups water

2+ cloves garlic

1 teaspoon sesame oil

1 tablespoon soy sauce (국간장)

Some salt, black pepper is optional

1/4 cup clams or oysters (optional, frozen is okay)

1 tablespoon tuna extract (optional)

Measure out seaweed into a small bowl and add just enough water to soak. Cut garlic into disks. Add sesame oil to pot, grill the garlic lightly. Then stir the wet seaweed and optional clams/oysters in with the oil and garlic for about 2 minutes. Pour in water, stir in soy sauce and salt to taste. Simmer for 10-15 minutes and enjoy!

I like to cook it in a stainless steel storage container so it can go into the fridge afterwards. Seaweed soup is said to be good for a woman’s reproductive system plus it’s a good source of iodine for everyone else ~ and no one has confirmed whether salt in Korea is iodized. Maybe that’s why I have yet to see a huge goiter on a Korean…