Seaweed Soup, Miyeok Guk- 미역국

1. Soak seaweed in cold water for 30 minutes. When it's soft, drain and squeeze the water out. If you use non pre-cut dried seaweed, cut into 2" pieces.
2. Pre heat a medium pot over medium heat. Add 1T sesame oil and 1T vegetable oil, and then add seaweed. Stir them well.
3. when the seaweed color change little lighter, add 1/2T minced garlic. Sauté together about 2 minutes.
4. When the seaweed color turns into bright green, add half amount of water. Cover the pot and boil over medium high heat.
5. When it reaches out to boiling point, add the rest of the water and season with 3 T soup soy sauce and 2T fish sauce. If you don't have soup soy sauce add fish sauce more than regular soy sauce.
6. cook at least 30 minutes. Adjust the taste with salt if needed.
7. Serve warm with rice and kimchi!

There are many variations of Miyeok Guk. They are made with beef, mussels, clam, chicken and fish. The most common one is with beef. But today I use only seaweed. I like to use only seaweed, because it tastes clean and also I can taste more delicate flavor of seaweed.