In this episode of Sprung On Food, host Kae Sprung discusses the beloved Korean dish, seaweed soup (miyeokguk), with tech producer and mom, Ko Im. They explore the dish's significance, preparation, and tradition of being a postpartum and birthday meal. They delve into the soup's history, nutritional benefits, and environmental impact of its key ingredient, sea mustard. The conversation also touches on the presence of seaweed soup in Korean pop culture and its evolving role in modern wellness trends.

You can follow and support Ko Im here:https://www.tiktok.com/@konakafe

See behind the scenes photos and video here: http://instagram.com/sprungonfood

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You can also learn more and follow Kae Sprung here:Website: http://katherinesprung.comInstagram: https://www.instagram.com/iamsprungTikTok: https://www.tiktok.com/@iamsprung?

About the show:Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy.

00:00 Introduction to Seaweed Soup

00:18 Guest Introduction: Ko Im

00:43 Personal Connection to Seaweed Soup

01:49 Preparation and Tradition

06:37 Historical Significance of Seaweed Soup

11:02 Nutritional Benefits of Seaweed

13:13 Environmental Impact of Sea Mustard

17:49 Seaweed Soup in Modern Culture

18:51 Korean Dramas and Seaweed Soup

22:04 Conclusion and Final Thoughts