In addition to 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 Koreans' respect for their mothers and commemorates the pain of their mothers' childbirth. Koreans believe that algae is good for postpartum conditioning, so they have a tradition of eating kelp. Seaweed soup is regarded as a nourishing sacred product, which is cheap and nutritious.

According to Leslie, a nutritionist of Youlian, 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, helps defecate smoothly, and is helpful for postpartum slimming. According to Ms. Park, a South Korean food store in New World, Koreans pay great attention to dietotherapy. When they see injuries, they will look for seaweed food to heal, so they use seaweed to recuperate their bodies. Based on years of experience, they believe that kelp can help pregnant women decontaminate blood and fight tooth loss and hair loss. Therefore, Korean women will drink seaweed soup for three months after giving birth. Therefore, to commemorate their mothers' painful birth, Koreans will drink a bowl of seaweed soup on their birthdays.

Korean seaweed soup tastes very light, and there are two ways to add beef or clams. Adding beef is more tonic and helps to reduce the coldness of kelp. Adding clams makes it taste fresh and sweet. Nowadays, only traditional shops have this soup, and they sell more kelp clams broth to make it taste fresh and sweet.

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

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

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

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

Rinse the beef with clear water and slice it against 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 sliced beef 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 fragrant and fresh, very delicious, and it is too delicious to go with rice!

Tip: Undaria pinnatifida belongs to seaweed plants, which can be divided into light-dried and salted-dried, so you must look carefully when buying.