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2 oz dried miyeok seaweed (wakame) 20 mussels*
3 tablespoons sesame oil
2 tablespoons ginger, minced 2 tablespoons garlic, minced
12 cups water
1/2 cup soup soy sauce (gukganjang)
2 tablespoons salt
1 tablespoon cracked pepper
1/2 cup scallions sliced (divided in half)
3.5 oz enoki mushrooms, remove bottoms & separate (divided in half)
1 whole lemon zest, length wise (divided in half) 1/4 cup Thai Basil (whole leaves)
Soak dried miyeok in a bowl of water for 20 mins. Rinse 3 times with fresh water, squeezing or kneading after each rinse to remove excess salt used in the drying process. Drain well and cut into bite-sized pieces.
In pre-heated cast iron pan add sesame oil, garlic & ginger and slightly brown. Add rinsed miyeok and braise for 2 mins constantly turning over.
In a large pot, bring 12 cups of water to a boil. Add in braised miyeok, soup soy sauce, salt & pepper and return to a boil. Then, lower to medium heat and cook for 20 minutes. Stir in uncooked mussels and continue to cook on medium heat for 5 mins. Add in half of the scallions, enoki & lemon zest, stir well, cook for another 5 mins.
Ladle into individual serving bowls and garnish with the thai basil and the remaining half of the scallions, enoki mushroom & lemon zest.
*note: you can substitute mussels for clams, chicken or beef brisket if you prefer