MIYOK KUK (SEAWEED SOUP)

Seaweed soup is traditionally served to women who have given birth to restore their strength.

Here it is made with beef stock, but shrimp or other seafood bases, or even water for a light soup, can be used as well. Add tofu if desired.

• 1 ounce dried seaweed (also called wakame)
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 4 ounces beef, cut into matchstick pieces
• 3 tablespoons shoyu
• 6 cups beef stock or water
• 2 green onions, chopped, for garnish

Soak seaweed in water 30 minutes. Drain, then cut into pieces that will fit in a soup spoon. Set aside.

In large pot over medium, add sesame oil, garlic and beef. Saute a few minutes, until meat is cooked through. Add seaweed, shoyu and stock, and bring to a boil.

Reduce heat to low, cover and simmer 20 minutes.

Ladle into bowls and garnish with onions. Serves 4.

Nutritional information unavailable.

From “A Korean Kitchen,” by Joan Namkoong (Mutual Publishing, $18.95). Find the book at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.