Wow, its been almost a year since my last blog post. How time flies… so much for keeping up with writing after starting work. I don’t know how other mommy bloggers do it. Juggling work, household chores, a toddler, and a social life (that i barely have); trying to squeeze a blog post has been challenging. Much respect to consistent bloggers. Anyway, a lot has happened since last April and I’m happy to announce that i welcomed another healthy little princess 2 weeks ago! I now have two beautiful little girls that will be best friends for life! I’ve always wanted my daughter to have a sister since i grew up with 3 sisters and I’m happy that my wish has come true because girls really do have more fun!
So I’m back into the blogging world since i will be on maternity leave for another year! (I love Canada). Its not easy with a newborn and a toddler but I’m hoping to share my experiences and everything in between here at thatkimchilife.com.
After the birth of my second daughter, all i’ve been eating is seaweed soup with brown rice. Not only is it nutritious for the body but quick and easy to make. In Korea, Seaweed soup is a must have for new mothers to help with postpartum recovery. The seaweed is high in Iodine and Calcium and helps detoxify and purify the blood. I personally like the flavour of seaweed soup and with the cold rainy season, its been my go to comfort food. Perhaps it has helped rejuvenate my body as I am not as tired as i was with my first child. Mind you, i still don’t get enough sleep but my milk supply has increased tremendously (they say seaweed soup also helps increase breastmilk supply). I should be happy that i am able to feed my kid breastmilk but oh dear lord, i am constantly dripping with milk (not a sexy picture i know). With my first, i barely had enough milk that i had to supplement with formula; with my second kid, i have too much milk! Is there no happy medium?
Anyway, adding to my DIY cooking series, below is my version of Seaweed soup. Again, i don’t really measure ingredients precisely but i’ve tried my best to guesstimate what i put in for the broth. I recommend a lot of tasting in between to get the right flavour you desire.
Miyeuk Guk (Korean Seaweed Soup)
Duration: 15 – 20 minutes
5-6 cups of water
1/2 lb of beef cubes
1 tsp Minced Garlic
1 tsp Sesame Oil
1 tbls soysauce or soysauce for soup
1 tsp dashida (optional) (korean beef stock)
1/4 cup of Dried Kelp (You can pick this up at any korean grocery store. Looks like this…)
- Soak dried kelp in water for 15 minutes or until the seaweed has expanded back to its slippery green form.
- Add water, beef cubes, garlic, soy sauce, dashima and sesame oil into pot and turn heat to medium.
- Scoop out the seaweed from the water and add to broth.
- Once soup is boiling, turn heat to low and let simmer for another 10 minutes.
Dinner is served! I like to have my soup with brown rice and a side of kimchi and fried eggs.
Simple and easy. Enjoy!