- STRICT FOOD SAFETY – Our 100% organically grown kelp is preserved following Global Safety Initiative and South Korean Heritage System standards. Certified by ISO9001, ISO22000.
- FOR GROWING BODIES – Kelp provides essential vitamins in a soft digestible form to help regulate the health of pregnant women and children.
- FORAGED BY FAMILY – Sourced by hand from local Korean fishing families for over forty years, each batch is carefully harvested to deliver only the best.
- HIGH STANDARDS – Each freshly fished batch is sorted for only the highest quality product, each step managed by the farmers from harvesting to the packaging with care.
- CENTER OF KOREAN CUISINE – Jeollanamdo Foods are all cultivated with all natural practices, no artificial or chemical fertilizers.
Description
The practice of eating seaweed soup after giving birth is believed to date to the Goryeo Dynasty and started because people noticed whales eating seaweed after giving birth.
Traditionally the soup symbolizes and honors Samsin Halmoni, a goddess who helps women through pregnancy and childbirth.
Seaweed soup is often served for a woman who just delivered a baby, because the nutrients that are contained in the seaweed are known to help with the recovery and also producing breast milk.
Nutrition fact (100g)
Video Recipe
Ingredients :
30g of miyeok seaweeds
5g of kelp seaweeds (dashima)
1L of water
3 tablespoons of soy sauce
A bit of oil
Recipe :
Put the miyeok and kelp seaweeds into a bowl of water during 15 minutes to hydrate them.
15 minutes later, rinse with water and drain them.
Cut the miyeok seaweeds into small pieces.
Heat an oily pan.
Add the miyeok and kelp seaweeds.
Cook the seaweeds for 3 minutes at medium heat.
Add 1L of water and soy sauce.
Let it boil for 20 minutes.
20 minutes later, remove the kelp seaweeds.
Let it cook for 10 more minutes.
You can serve with rice, kimchi or other side dishes.
Enjoy !
