Korean Seaweed Soup (Miyeok-guk)

Steps

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1. 1
   Sauté the dried seaweed in Korean sesame oil first — this step helps release its aroma more effectively.
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2. 2
   Add water and let the soup simmer for about 15 minutes until it turns cloudy — this is the emulsification of the oil and water.
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3. 3
   Add your choice of meat — thin hot pot slices are recommended since they cook quickly and release sweetness into the broth.
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4. 4
   Since the seaweed itself has some saltiness, adjust the amount of salt accordingly.
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5. 5
   Add the green onion directly into the soup to cook briefly, removing its raw taste — better than adding it straight into the bowl.
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6. 6
   Finish by sprinkling white sesame seeds on top before serving.
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