Korean Radish & Seaweed Soup

A light miyeok-guk-inspired soup with Korean radish and wakame seaweed, rich in calcium and minerals.

Ingredients

Korean Radish50g

Wakame1 tsp dried

Sesame Oilfew drops

Instructions

1. 1Soak 1 tsp dried wakame in water for 5 minutes, drain, and chop finely.
2. 2Peel and finely dice 50g Korean radish.
3. 3Simmer radish in 1 cup water for 10 minutes until very soft.
4. 4Add wakame and cook 3 more minutes. Add a few drops of sesame oil.
5. 5Mash lightly and serve warm.

Burpi

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