A note to "ivyguppy." The recipe calls for real dried seaweed. Seaweed is perishable and can easily become “slimy,” which is why it is often sold dried. You soak it not only to reconstitute it, but also to rinse off some of the salt. I recommend soaking and rinsing it twice. “Nori” seaweed is bits of seaweed that is pressed together to make the “sushi” sheets. That is why when you used it, it immediately fell apart like tissue paper. For my taste, I like to add a little more meat and sometimes I like to add tofu. Don’t be tempted to “spice it up.” Not everything Korean is meant to be spicy. I am 1/2 Korean and when I gave birth to my twins, my Mom made me a huge pot. I didn't know it was tradition to make/eat seaweed soup for new Moms. Although I had had the soup a million times before, after giving birth...the soup had never tasted better. I can’t explain it, but it was like chicken noodle soup for soul. It has remained a favorite comfort food. I asked my Mom why it was good for me , and she said…in her Korean accent…”It just is.”

This is a great quick recipe for the city kats, but the healthiest, and usually only made by the country kats because of prep time, is made with stock that has been boiled with marrow for over a day instead of just plain old water...great for those with illness or cancer...

A note about seaweed: A fair amount of times, I use wakame. It is easy since it is small pieces. However, the traditional way is to use "Dried Seaweed". It is dried seaweed in whole strips; it isn't easy to cut up, and it leaves flakes to clean. I'd cut up the portion you want to use and put it in water. After you transfer it to pot, you can cut it up with a scissor. Some variations: Add chopped/minced clams. Use some beef or chicken broth replacement for some water. (I usually do about 1/2 and 1/2, but I think some recipes use very small portions of the broth.) Add tofu. As another noted, use bone marrow to boil in water instead of plain water. Use thin wedges of onion also.

I am 1/2 Korean, 1000 miles away from my mother's cooking and craving seaweed soup! Made this recipe exactly as suggested and it was perfect. Thank you for sharing this great recipe!

So delicious. I've had this soup with the sirloin substituted with clam and made it really, really good.

this is a great recipe.... Korean food recipes differ through each family.... Like in mine instead of soy sauce we would use some da shi da....its the same as using some beef bouillon cubes... I love this soup when I feel a cold coming on I will make this and feel better the next day... Very good recipe!

A friend brought this to a Korean themed dinner party, and it by far stood out among the other "chef prepared" dishes. I loved it so much, I had to seek out the recipe. I can't wait to make this myself. Wonderful!

The day before was my burthday. On my birthday morning, my husband served seaweed soup.. that was so sweet and delicous~! Day after my birthday, I found this recipe that he printed out from all recipes~! It was yummy and I was happy~!

Needs a bit of chicken broth (perhaps one cup instead). Remember, wash the seaweed thoroughly and soak it in water for at least an hour and rinse it again. Not sure which seaweed to buy? If in a korean grocery, you can ask which seaweed is best for Miyuk Gook (the name for seaweed soup).

Very good, but not as good as my Mom's. :)