How to Make Korean Seaweed Soup

Traditionally, this soup is served to new mothers for postpartum healing since seaweed is an excellent source of calcium, iron, fiber, and iodine, which help the body recuperate after giving birth.
Koreans also eat this soup on their birthday to respect and remember their mother’s love, but people enjoy it on normal days too.
Typically, this soup is made with beef, mussels, or dried shrimp. I personally like to make it with potatoes and dried pollack.
Korean Seaweed Soup
15 g / 0.5 ounces dried seaweed (sliced) 마른 자른 미역
1 tbsp sesame oil 참기름
2 garlic cloves, minced 다진 마늘
1 1/2 tbsp soy sauce 간장
2 cups dried pollact 황태
5-6 cups water 생수
2 white potatoes 감자
Sea salt 천일염
* I used CJW sliced dried seaweed