Seaweed recipes include Korean-style seaweed soup and seaweed salad. To make seaweed soup, soak 1 1-ounce package of dried brown seaweed in water, and cut it into 2-inch pieces when it is soft.
Brown 1/4 pound of ground sirloin with 2 teaspoons of sesame oil, 1/2 tablespoon of soy sauce and 1 teaspoon of salt for one minute over medium heat. Add 1 tablespoon of soy sauce, and cook the ingredients for another minute. Add 2 cups of water, and cook it until boiling.
Mix in 1 teaspoon of minced garlic and 4 cups of water. When the soup resumes boiling, reduce the heat, and cover the pot. Cook the soup for an additional 20 minutes, and then season with salt to taste.
To make the salad, soak 1 1-ounce package of dry mixed seaweed for five to 10 minutes. In a separate bowl, combine 1 tablespoon and 1 teaspoon of rice vinegar and 1 tablespoon each of toasted sesame oil, soy sauce and sugar. Whisk in 1/2 teaspoon each of salt and ginger juice. Drain the seaweed, and toss it with the dressing and 1 tablespoon of toasted sesame seeds. Garnish the salad with 1 finely chopped scallion.