Korean Seaweed Soup (Miyeok Guk)

1Soak dried seaweed (½ ounce) in cold water (6 cups) for about 20-30 minutes until rehydrated. Drain and cut into bite-sized pieces.

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

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

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

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

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

7Season with salt and black pepper to taste.

8Serve hot.