Traditional Korean Miyeok Guk for a Crowd

1Soak the dried miyeok (200 grams) in a large bowl of water (2 liters) for 20-30 minutes until it expands and softens. Drain and rinse the seaweed thoroughly. Cut it into bite-sized pieces.

2Heat the sesame oil (1 tablespoon) in a large pot over medium heat. Add the minced garlic (5 cloves) and sauté until fragrant.

3Add the sliced beef brisket (400 grams) to the pot and cook until browned on all sides.

4Pour in the water (2 liters) and beef broth (1 liter). Bring the mixture to a boil.

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

6Season the soup with soy sauce (3 tablespoons), fish sauce (2 tablespoons), salt, and pepper. Adjust the seasoning to taste.

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

8Serve the miyeok guk hot, garnishing with extra sesame oil (1 tablespoon) or soy sauce (3 tablespoons) if desired.