Making Korean traditional birthday soup (미역국) with my Mother, Spokane, WA.

Making an anchovy (멸치) broth.

Ready.

We let the seaweed soak overnight and here we are straining it.

Then you quickly sauté the seaweed with a little bit of oil in another pot.

Then you blend up some grains and soak them in the anchovy broth through a fine mesh sack to give it the milky color and a "nutty" (고수한) taste. Sorry some of these translations are hard and don't make the most sense.

Then you transfer the broth into the other pot with the sauteed seaweed, being careful to not transfer the anchovies.

And boil!

Mmmm delicious Korean birthday soup for me! (Next month is my birthday!) The long length of seaweed is a symbol for long life. :)