Seaweed Soup: Toasting the Premium Seaweed First Made Me Eat Two Bowls of Rice

Steps

1. 1

   Toast the premium seaweed in a pan on both sides until crispy and moisture is removed.

2. 2

   In a pot, add 1.5L of water and a broth pack. Once it starts boiling, simmer on low heat for 10 minutes, then remove the broth pack.

3. 3

   Beat 3 eggs and thinly slice the green onion.

4. 4

   Crush the toasted seaweed in a zip-lock bag, then add the crushed seaweed, 1T minced garlic, 2T soup soy sauce, 2T tuna sauce, and the beaten eggs to the broth.

5. 5

   Once the eggs are cooked, turn off the heat, season with salt, and add the green onion.

6. 6

   Make a seasoning soy sauce with 1T red pepper powder, 1T sugar, 4T soy sauce, 0.5T black pepper, 0.5T sesame oil, and finely sliced red and green chili peppers.

7. 7

   Serve with boiled somyeon noodles in the soup, or drizzle the seasoning soy sauce on top and enjoy.