Korean Mussel Seaweed Soup

Place 120 g maesaengi seaweed in cold water and loosen it gently with your fingertips to release grit.

Drain it in a sieve without pressing hard, so the fine strands stay intact.

Rinse 180 g shelled mussels briefly under running water, checking for shell fragments and sand.

Do not soak them for long, because the mussels can lose some of their briny flavor.

Add 1 tsp sesame oil and 1 tsp minced garlic to a pot, then cook over low heat for about 30 seconds.

Stop before the garlic turns golden, keeping the aroma clean rather than toasted.

Add the mussels and stir over medium heat for 1 minute, just until their surface firms slightly.

Pour in 900 ml water, bring it to a boil, and skim off foam for a cleaner broth.

Stir in 1 tbsp soup soy sauce and simmer over medium-low heat for 5 minutes to draw flavor from the mussels.

Add the maesaengi and cook only 2 to 3 minutes, keeping its green color.

Taste the broth and add up to 0.5 tsp salt in portions only if needed.

Turn off the heat, let the soup settle briefly, and ladle carefully because the green broth stays very hot.