Korean Seaweed Soup (Miyeok Guk)

1.Soak dried seaweed in cold water (6 cups) for about 20-30 minutes until rehydrated. Drain and cut into bite-sized pieces.

2.In a large pot, heat sesame oil (1 tablespoon) over medium heat. Add minced garlic and stir-fry until fragrant.

3.Add the thinly sliced beef to the pot, season with soy sauce (2 tablespoons), and cook until browned.

4.Pour water (6 cups) into the pot and bring to a boil.

5.Add the soaked and cut seaweed to the boiling water (6 cups).

6.Reduce the heat and simmer for about 20 minutes until the seaweed becomes tender.

7.Season with salt and black pepper to taste.

8.Serve hot.