Korean Seaweed Soup Recipe for Postpartum and Breastfeeding Moms : Eco Child’s Play

Korean Seaweed Soup Recipe for Postpartum and Breastfeeding Moms

Written by Susie Kim

Published on May 22nd, 2008

Traditionally in Korea, after a woman gives birth; she eats this delicious and nutrious seaweed soup for up to three months. It’s healing properties as well as help with breastmilk production is well touted in the old country . I am very Americanized since I grew up in the U.S. almost all my life, but I still brought a canteen full of the seaweed soup and rice to my birthing suite to have after the delivery. (All the nurses were curious and bemused.) I had that soup in the hospital as well as when I got home. My milk came in the night I got home from the hospital (which was the 2nd day) and I had overabundance of milk for months. It actually became a problem because I was shooting out like the old faithful. This stuff really works!!

Korean Seaweed Soup Recipe

Seaweed (Can be purchased at an online Korean Store)
Sesame Oil
Organic Stewed Beef or Clams (if vegetarian, omit)
4-5 Cloves of Garlic, (I always add TONS of Garlic but I am garlic obsessed)
4-5 cups of water
Beef Dashida (or you can use beef stock) or Clam Dashida if using Clams
Sea Salt

Grab a handful of the Seaweed out of the packet and immerse it in cold water. Let it stand 15 minutes. The seaweed will expand and soften. Drain. Cut the Seaweed. Let stand

In a large vat, swirl the sesame oil twice around the pot.

Heat to Medium and add garlic and seaweed.

Stir it up.

Add water and add the beef.

Bring to a gentle rolling boil.

Season with salt and dashida. Put about teaspoon of dashida and salt first. Add more if you want it seasoned more, but this soup is mildly spiced. The aroma of the sesame oil is intoxicating.

Serve with rice (I like the sushi rice but any rice will do)