Pour 400 ml water into a saucepan along with the dashida stock, grated garlic and wakame and heat up.
Once the mixture has been brought to a boil, add the beaten egg. Once the egg has set in the soup, season with salt and pepper.
Add the spring onion and sesame oil and turn off the heat. Pour the soup into bowls and sprinkle with sesame seeds to finish if you'd like.
Try serving this soup with some Samgyeopsal. Recipe ID: 1830221.
If you don't have any dashida stock then you can replace it with consommé bouillon or Chinese chicken stock powder.
Story Behind this Recipe
I made this by referring to a recipe that my friend used a while ago on New Year's to make an egg soup with Korean rice cakes. She used Korean dashida to flavour the soup. Dashida was totally new to me at the time so I was really surprised by it.
This Korean dish tastes really authentic due to the use of grated garlic and dashida (Korean beef stock)! You can use garlic chives instead of grated garlic and it will still taste great.