This is a delicious Korean soup with over a thousand years of tradition made with seaweed, which is different from the one used in kimbap. Seaweed, which is so unpopular that it is discarded elsewhere, is mainly used for food only in Korea and Japan.

Its nutritional efficacy has been verified by modern science. It is a great menu that is now loved by many people. Many time-honored recipes have blossomed over the years.

 

(Real Healthy Food)
It is rich in dietary fiber, potassium, calcium, and iodine, so it stimulates metabolism and is excellent for postpartum care, preventing constipation and obesity, and supplementing iron and calcium.
It is an alkaline food and its calcium content is said to be about 25 times that of spinach and 13 times that of milk.
It is also rich in iodine, which purifies the blood and promotes blood circulation, so it is essential for mothers who have given birth to consume it for a long time.

Traditionally enjoyed as breakfast on birthdays (it also commemorates the mother's love and care on her birthday).
Because of its slippery ingredients, family and friends do not eat seaweed soup on days when there are various exams (a kind of taboo that tells you to pass without slipping).