Korean Seaweed Soup (Myokguk)

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New Asian Cuisine
Nutrition per serving    (USDA % daily values)
CAL
162
FAT
29%
CHOL
0%
SOD
19%

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Ingredients for 4 servings

1 tablespoon sesame oil

5 cloves garlic, crushed and finely chopped

2 large sweet green onions, or 4 green onions, white and pale green part only, sliced into ¼-inch cubes

1 tablespoon toenjang (Korean fermented soybean paste)

½ tablespoon koch’ujang (Korean hot red pepper paste)

6 cups Clear Chicken Stock or Beef Stock

1 ounce dried kelp (sil myok), rehydrated for 5 minutes and cut into ½-inch pieces (about 2 cups)

1 tablespoon light soy sauce

Freshly ground black pepper

1 teaspoon toasted sesame seeds, for garnish

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