Sea Mustard Soup(미역국)

The black soup in the photo(at right bottom) is made from sea mustard. The sea mustard is cooked in beef stock and seasoned with salt. After giving a birth Korean women usually eat this soup for more than one month as it is believed that sea mustard is a good source of iodine that helps the women to get clean blood after giving a birth. We also believe it makes a good milk for the baby. I set the table with other dishes I have in the fridge.

Ingredients
1 handful of dried sea mustard(at Korean shop '마른미역')
beef (any part for stew or braising such as beef brisket or skirt)
garlic (crushed)
salt for seasoning

Instruction
Soak the dried sea mustard in cold water until soft(about 30minutes). In a deep pot make beef stock. Meanshile wash the sea mustard and drain. Cut it in bit size. Add in the soaked sea mustard in the stock and bring to boil. Once it boils season with salt and add crushed garlic. Cook another 10minutes. 

Tips
- You can add any seafood in if you want.
- Some Korean people add some sesame oil. Just drop a few drops of the oil and add the soaked sea mustard and stir for a few minutes until the oil gets evenly to the sea mustard. Then pour in the stock.
- When the stock is done you can take out the beef and tear or cut it in stripes for your prefference.