Step 1

Soak the dried seaweed in cold water for 10-15 minutes until it re-hydrates themselves and quadruple in volume. Drain the seaweed and cut into 2-inch long slices.

Step 2

Heat oil in a soup pot over medium-high heat. Cook seaweed in hot oil for 2 minutes stirring constantly.

Step 3

Add 6 cups of water and a fish stock cube. Bring it to boil, then cover and simmer for 15-20 minutes over low heat.

Step 4

Add tuna and season the soup with Korean soup soy sauce and Korean tuna sauce. Simmer additional 2-3 minutes. If needed, add salt to suit your taste.

Step 5

Lastly add minced garlic; stir well and heat through. Remove the soup from heat. Serve with rice.