Traditional Korean Miyeok Guk for a Crowd

1.Soak the dried miyeok in a large bowl of water for 20-30 minutes until it expands and softens. Drain and rinse the seaweed thoroughly. Cut it into bite-sized pieces.

2.Heat the sesame oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant.

3.Add the sliced beef brisket to the pot and cook until browned on all sides.

4.Pour in the water and beef broth. Bring the mixture to a boil.

5.Add the soaked and cut miyeok to the pot. Stir well.

6.Season the soup with soy sauce, fish sauce, salt, and pepper. Adjust the seasoning to taste.

7.Lower the heat and let the soup simmer for 30-40 minutes, allowing the flavors to meld together.

8.Serve the miyeok guk hot, garnishing with extra sesame oil or soy sauce if desired.