This is a classic postpartum/confinement meal in Korean culture.  It is often served on a person’s birthday and is called birthday soup.  Why? Traditional Korean practices make this soup a regular at almost every meal for new mothers.  So, when having it on your birthday, you honor your mother who ate copious amounts of this tasty soup when you were born. 

Its light flavor, paired with iodine rich seaweed and high protein, nourishing hydration, and soul-warming sustenance are just what a new mother needs physically and emotionally at this critical time.

I offer here a traditional recipe in a dashi broth. What to serve with this?  This soup is an accompaniment to main dishes for confinement dining.  A new mom will likely have this at least two times daily. Rice and kimchi are commonly served with this. Lucky for you that it actually stores pretty well in the fridge for re-heating.

4 lunch sized servings

• 15-20 grams miyeok dried seaweed (about 1/2 C)
• 6 C water
• 1 T sesame oil
• 1 Dashi packet
• 1 T fish sauce
• 1 T soy sauce
• 1 inch thick round of daikon radish (Size doesn’t matter, just a hunk of love to give some flavor.  If you don’t have daikon, use regular radish.)
• 250 g (1/2 lb) flank steak or brisket, sliced thinly
• 1 T finely minced garlic
• 1/8 t black pepper

Garnish on serving

• Sesame seeds
• Sliced green onions

Method

1. Make the dashi broth by combining water and the dashi package. Simmer for 5 minutes. Remove the packet and set the broth aside.
2. Meanwhile, soak seaweed in warm water for 30 minutes. Drain and chop into edible pieces if necessary and put the seaweed in a colander. Let rest for 5 minutes (put plate or bowl underneath to catch the drippings).
3. Heat sesame oil in pot large enough to contain the soup.  Add the beef and lightly brown. Then add the seaweed and garlic and sauté for 1-2 minutes. 
4. To the beef and seaweed, add the drained water from the colander and 6 C of the dashi broth. 
5. Add the radish, soy sauce and fish sauce. Simmer for 20 – 30 minutes or until beef is to desired tenderness.
6. Take out the radish (if used) before serving.  Some people really like this as a treat upon cleaning up the kitchen. 
7. Serve with sesame seeds and green onions.

Storing soup for later: whatever you do not use, just refrigerate. It will be best served within 2 days. (Also freezes well.)

Stay briny,

–Stacey