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Korean-style Seaweed Soup

Reviewed: Dec. 31, 2006
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.”
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Korean Beef Ribs

Reviewed: Dec. 31, 2006
As a Korean American, I am giving this one star for using curry. Curry is never considered a Korean spice. But if curry is what you like...I won't tell. LOL I save my good curry for Jap. and Indian dishes. And to Rachel....My Mom owned a Korean resturant and every Korean I know uses Kikoman. Curious to know what you use.
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