Korean Seaweed Soup (Miyeok Guk)

I've been wanting to make this for ages, since being introduced to it by dear Koreans who boarded with us for a while and I finally got to do it. I'll tell you how successful this was - my mom flat out said she didn't feel like it when I suggested making it, but I persisted. And when served (alongside some butter soy & Honey glazed king oyster mushrooms) with some sticky rice... Well, she had 3 bowls. Adjust salt flavor according to your liking, but don't go overboard, the simplicity and freshness of flavor is the best part of this soup. 😋

The real challenge was to be able to take a decent picture that didn’t seem like this was taken straight outta the swamp 🐊 I love this soup and I try having it once per week. I added saamjang for some saltiness and also hominy lol 🤣 which surprisingly paired well. As always I add too much seaweed but I really enjoy the texture

Easy to make and very nutritious! The serving size is very generous, probably more an entree size