It is seafood broth made with various ingredients. The crab was a frozen crab that wasn't that fat, but I can't believe we should cook spicy fish stew..So I took it out as a stock ingredient in the freezer and I'm using it as a stock ingredient. I don't throw away the shrimp peel and the head, but I use it as a stock ingredient. And cabbage wick is usually thrown away, but if you wash it neatly, drain it, and use it as a broth ingredient, you can make a cool and sweet broth. And we don't throw away the shiitake mushroom pillars, but we always wash them and store them in the freezer and use them as stock ingredients. Of course, natural seasonings contain shiitake mushrooms, but they also have the taste of coming from pillars. And green onion roots. After buying green onions, I always clean the green onion roots, dry them, and store them in the freezer to make broth. Then a really thick broth is made

Soak the seaweed for 10 minutes. That's enough to be called. You can soak it while the broth is being made.

Put the soaked seaweed in the pot and cut it into bite-size pieces. And after you put sesame oil on it, stir-fry it.

Now, pour the broth that we prepared. Bring to a boil over high heat. It removes the rising bubbles. That way, you can make a clean seaweed soup.

When it boils up, add minced garlic and season it with soy sauce. If you think it's bland after tasting it later, please add salt for the second time. This is because the color of seaweed soup turns black if you use soy sauce until the second round.

Boil it like that again, and then add the clam meat at the end. The clam meat was frozen. I put it in as it was frozen.

Boil it for about 10 minutes on high heat, then move it to medium heat and boil it for a while. Then the soup comes out of the clams and gives a cooler taste of the soup.

When I taste it, I think it's a little weak, so I add salt and season it at the end. If you want a spicy taste according to your taste, you can cut and add Cheongyang red pepper, but I strongly recommend Jeon and Lee Sang-tae as they are.

It's a clam seaweed soup that's good for hangover and boiled with seafood broth. The soup itself is good, cool, and the seaweed goes down smoothly!!