dried mussel seaweed soup
As it gets colder and colder, I look for hot soup. I want to eat seaweed soup, but I'm too lazy to go to the mart to buy beef... At that time, what happened to be in the refrigerator reminded me of mussels. How nice was that Mussels, which are concentrated in good taste while drying, also make seaweed soup, which tastes better than beef.
6 serving
Within 60 minutes
예쁜밥
Ingredients
  • Seaweed
    30g
  • dried mussels
    1cup
  • Sesame oil
    2TS
  • Water
    15cup
  • Korean soy sauce
    2~3TS
  • crushed garlic
    1TS
Cooking Steps
STEP 1/5
Soak dried seaweed in lukewarm water for about 20 minutes, rinse it in cold water several times, and cut it into bite-sized pieces with scissors.
STEP 2/5
Wash dried mussels thoroughly under running water to remove impurities and remove moisture.
STEP 3/5
Put 2 tablespoons of sesame oil in a hot pot and stir-fry seaweed and mussels for about 5 minutes.
STEP 4/5
Stir-fry, pour water, and bring to a boil over high heat Reduce heat to low and add minced garlic while boiling. I don't like the smell of garlic in seaweed soup, so I put it in early and boil it.
STEP 5/5
We season it with Joseon soy sauce, and since we often eat soup in winter and eat a lot of kimchi with kimchi, we can eat a lot of salt, so we season it a little boringly.
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