Besides eating, Koreans also drink a bowl of seaweed soup on their birthdays. Needless to say, seaweed soup is a tonic for Korean pregnant women after childbirth, and it also represents the respect of Koreans for their mothers and commemorates the pain of their mothers' childbirth. Koreans believe that seaweed is good for postpartum conditioning, so there is a tradition of eating kelp. Seaweed soup is regarded as a nourishing holy product, which is cheap and nutritious.

Leslie, a nutritionist from Youlian, said that kelp is rich in protein, vitamin A and minerals, which are easy to absorb and have great benefits to the body. In addition, kelp contains soluble fiber, which is easier to digest and absorb than ordinary fiber, which is helpful for smooth defecation and postpartum slimming. According to Ms. Park of New World Korea Food Store, Koreans attach great importance to diet therapy. When they see an injury, they will look for seaweed food to heal, so they use seaweed to recuperate their bodies. According to years of experience, they believe that kelp can help pregnant women purify their blood and fight tooth loss and hair loss. So Korean women will drink seaweed soup for three months after giving birth. Therefore, Koreans will drink a bowl of seaweed soup on their birthday to commemorate their mother's painful birth.

Korean seaweed soup tastes very light. There are two ways to add beef or clams. Adding beef is more tonic, which helps to reduce the coldness of kelp. With clams, it tastes fresh and sweet. Now only traditional shops have this kind of soup. They sell more kelp clam broth to make it delicious.

Today, I added some beef to this pot of seaweed soup, which tastes fresher and more fragrant. I drank bowl after bowl.

Ingredients: dried Undaria pinnatifida, beef, beef powder, garlic, sesame oil, soy sauce and salt.

Practice: soak dried Undaria pinnatifida in clear water for 5 to 10 minute.

After soaking Undaria pinnatifida, squeeze out the water and take it out. Cut everything slightly with a knife to make it smaller.

Rinse beef with clear water and slice it along the grain.

Pour a tablespoon of sesame oil into the pot, add minced garlic, and stir-fry the fragrance of minced garlic.

Then pour in the beef slices and stir-fry until the beef changes color.

Pour the chopped Undaria pinnatifida into the pot and stir-fry for a while.

Add 2 teaspoons of soy sauce, half a teaspoon of salt to taste, and pour in the right amount of water.

Add half a spoonful of beef powder to the pot, stir well and bring to a boil.

After the pot is boiled, stew for 10 minutes, turn off the fire and take out the pot. Have a taste, the soup is delicious and delicious, and it is delicious with rice!

Tip: Undaria pinnatifida belongs to marine algae plants, which can be divided into light-dried and salt-dried. Be sure to look carefully when buying.