어묵국
Dashima-guk is a simple soup made with kelp only.

Servings:  4 1 cup servings

Ingredients
1 1/2 ounce kelp
6 cups water

Optional Garnish
2 large eggs
1 hot red or green chili pepper

Directions

Add kelp to 5 cups cold water and soak for at least one hour, up to over-night.
Bring the kelp soak water to a slow simmer over low heat.
Simmer for thirty minutes.
Remove the kelp,  slice into thin strips, and set aside.
Return the broth to a simmer and cook for another twenty minutes.

Note: If you wish to make a concentrated stock continue simmering until the broth is reduced to half the original volume. Cool, pour into an ice cube tray, and freeze, then place in a freezer bag. Stock may be kept for up to six months in the freezer.

Optional Garnish
Eggs
Separate yolks from whites.
Combine yolks and whip together.
Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).
Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.
Remove from heat and let cool.
Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.
Repeat with egg whites.

Pepper
Slice the chili pepper in half from top to bottom, remove seeds and any pith, then sliver each half from top to bottom.

Final
Place the kelp strips into serving bowls and ladle broth over it.
Add garnish if desired and serve as a starter soup for a Korean meal, or as a refreshing lunch portion.