Miyeokguk (Seaweed Soup)

First, rehydrate the seaweed. Place the dried miyeok in a large bowl of cold water and let it soak for about 15-20 minutes. It will expand significantly.

While the seaweed is soaking, slice the beef into thin, bite-sized pieces.

Once the seaweed has fully rehydrated, drain it and rinse it a couple of times. Squeeze out any excess water and then cut it into manageable, 2-inch long pieces.

In a medium pot, heat the sesame oil over medium heat.

Add the sliced beef to the pot and sauté until it is no longer pink.

Add the soaked and cut seaweed to the pot. Continue to sauté, stirring everything together, for about 3-5 minutes. This step is important as it helps to develop a deep, savory flavor.

Pour the water into the pot and bring it to a boil.

Once boiling, add the minced garlic and season with the soup soy sauce (guk-ganjang).

Reduce the heat to a simmer, cover the pot, and let the soup cook for at least 20 minutes. The longer it simmers, the more flavorful the broth will become.

Taste the soup and add salt if needed. Serve hot, traditionally with a bowl of rice.