Korean Seaweed Soup with Beef (Miyeok-guk)

Ingredients

• 0.5 oz dried seaweed (miyeok)
• 0.5 lb beef brisket or top round, thinly sliced
• 1 tbsp garlic, minced
• 1 tbsp sesame oil
• 1.5 tbsp soup soy sauce (guk-ganjang)
• 8 cup water
• to taste salt
• 1 pinch black pepper

Steps

1. Soak the dried seaweed in cold water for 20 to 30 minutes until it has fully expanded and softened. Drain and rinse the seaweed several times, then squeeze out excess water and cut into bite-sized pieces.
2. Cut the beef into small, bite-sized pieces and season with a pinch of salt and black pepper.
3. Heat a large pot over medium heat and add the sesame oil. Add the beef and minced garlic, stirring until the beef is browned and no longer pink.
4. Add the prepared seaweed and the soy sauce to the pot. Stir-fry the seaweed with the beef for 2 to 3 minutes to enhance the flavor.
5. Pourin the water and bring to a boil. Reduce heat to low, cover, and simmer for 20 to 30 minutes until the seaweed is very soft and the broth is flavorful.
6. Season with salt to taste and serve hot with rice.