This steamed rice dish is made with brown seaweed, a variety of seaweed. It is often eaten by locals along the coast of the Jeolla region, as well as by islanders. When chewed, brown seaweed bursts with a springy bite, giving way to a refreshing fragrance of the sea. Toss some brown seaweed with soy sauce, and one has a delicious helper that can tackle any bowl of steamed rice. One can add ripe kimchi to the mix, or top the rice with julienned carrots, bean curd, and pollack roe before steaming. Brown seaweed is a highly nutritious foodstuff, so much so that it is sometimes compared to the mythical herb of eternal youth. In particular, its high iron content makes it ideal for people with anemia.
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