This recipe is a seafood variation of Korean seaweed soup. It’s made with mussels, but you can substitute them with other seafood such as clams or shrimp.
Soak the dried miyeok in cold water per package instructions (usually 10 to 20 minutes) or just until it turns soft and plump. Rinse a couple of times to remove any hidden sand. Drain well and cut into bite sizes.
Rinse the mussels in cold water. Rub a few at a time between your hands (or scrub off) to remove any debris on the shells. If you see a beard attached to the mussels, tug it out.
In a large pot, sauté the miyeok with the sesame oil, soy sauce and garlic over medium high heat. You can add a little bit of water it the seaweed gets too dry.