Miyeok Guk (Korean Birthday Soup)
- ½ oz. dried Miyeok (also known as dried edible seaweed, Wakame, sea mustard)
- 1 garlic clove, minced
- 1 tsp sesame oil
- 3 cups water
- 2 Tbsp Yondu
Method
1. In a bowl, soak seaweed in cold water for 15 minutes until it blooms; then drain.
2. In a pot over medium heat, combine garlic, sesame oil, and cook; stirring for 30 seconds until fragrant.
3. Add water, Yondu, and seaweed and let simmer for 10 minutes.
