(Seaweed Soup with Mussels)

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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.

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Soak the dried miyeok in cold water until it turns soft and plump. Rinse a couple of times to remove any hidden sand. Drain well and cut into bite sizes.

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Rinse the mussels in cold water. Rub a few at a time between your hands to remove any debris on the shells.

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In a large pot, sauté the miyeok with the sesame oil, soy sauce and garlic. You can add a little bit of water it the seaweed gets too dry.

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Add water. Bring it to a boil over high heat. Lower the heat to medium, cover, and continue boiling.

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Drop the mussels in. Add salt and pepper to taste. Boil for a bit longer.

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Enjoy!

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