Traditional Korean Miyeok Guk (Seaweed Soup)

1.Soak 30g of dried miyeok (seaweed) in a bowl of water for 20-30 minutes until it rehydrates and expands. Drain and rinse the seaweed thoroughly, then cut it into bite-sized pieces.

2.While the seaweed is soaking, thinly slice 150g of beef brisket. Mince 3 cloves of garlic.

3.In a large pot, heat 1 tbsp of sesame oil over medium heat. Add the sliced beef and minced garlic, cooking until the beef is browned and garlic is fragrant, about 5 minutes.

4.Add the soaked seaweed to the pot, stirring well to combine with the beef and garlic.

5.Pour in 2 liters of water and bring to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 20 minutes.

6.Season the soup with 2 tbsp of soy sauce, 1 tsp of salt, and 1 tsp of black pepper. Adjust seasoning to taste if necessary.

7.Continue to simmer the soup for an additional 5 minutes to allow the flavors to meld.

8.Serve the Miyeok Guk hot, garnished with additional sesame oil or soy sauce if desired.