Korean beansprout soup with clam 'Kong Na Mul Guk'

I had this soup so many times when I was a child.

The beansprout was the cheapest ingredient (it is still a cheap one),

also it is so simple to cook .

My mother was a working mom.

She made this soup when she didn't have time to cook
or during the cold Korean winter.

'Kong Na Mul' means  soybeansprout,

also it refers to a seasoned side dish made from soybeansprout.

'Kuk' means the soup.

This soup can be cooked with or without the clams or the mussels.

Ingredients

200g beansprouts
2 cups clams

2 cloves garlic crushed
1 chilli chopped
1/3 cup chopped leek
1~2 Tbsp light soy sauce
3 cups water

Place the clams In a bowl, pour in the water and a tsp of salt' leave to soak.
This will make the dirt come out of the clam.
Trim the ends of the beansprouts, Wash the beansprouts few time, also rinse the clams until the dirt has been removed.
Place a pot on medium heat with 3 cups of water, put the clams and beansprouts in the pot and cover with a lid and boil.
Don't open the lid until the water is boiling.
If you open the lid befor the water boils, the beansprouts will make the soup taste bad.
1 minute after the soup starts boiling, open the lid, put all the other ingredients into the pot and stir.
Cover with the lid and boil for 2 or 3 minutes, add some more light soy sauce for taste and serve.

We enjoy this soup very much.
Especialy when we get flu, we eat this soup with a lot of chilli powder.
Also this soup helps after you drink a lot of alcohol! 

It works,,,, definitly.*^^*

Korean seaweed soup 'Mi Yok Guk'

'Mi Yok' means seaweed 'Guk' means soup in Korean.
When Korean women are in their confinement after having a baby, they eat seaweed soup for recovery.
The seaweed has lots of calcium and iodine, so it improves blood circulation and quality.
It helps the baby and the mother.
In Korea it is traditional to eat seaweed soup on your birthday.
But not just birthdays, we also eat this soup with normal meals.It is easy and simple to cook, with few ingredients and also healthy.^^*

You can make this soup with sliced or minced beef, clam, mussel... etc.

When you use clams or mussels, put them into salted water, leave standing for a few minutes, wash a few times
and then put into the soup when you pour the water into the pot.

 
Ingredients

1/3 cup dry seaweed
150g minced or sliced beef
2Tbsp light soy sauce
3 tsp sesame oil
2 cloves garlic
4 cup water
light soy sauce for taste

 
place the seaweed and 3cups of water in a big bowl, leave until seaweed is soft.Put the beef into another bowl, add 1 Tbsp of light soy sauce and 1 tsp of sesame oil and mix well.
When the seaweed is soft (If you touch the seaweed, you can feel it is soft)
pour more water in and rub hard and drain (2 or 3 time).
Finaly squeeze the seaweed, put into a pot with beef.
Place the pot on medium heat.
Add 2 tsp sesame oil, 1 Tbsp light soy sauce and crushed garlic.
Stir well until the beef turns brown.
Pour 4 cups of water into pot, cover and boil.
When the soup starts boiling, remove the froth from the surface and add more light soy sauce for taste.
Reduce heat to low, and leave for a few minutes. And serve ~~~~