Miyeok-guk

Soak the dried miyeok seaweed in a large bowl of cold water for 30 minutes until it softens and unfurls. Pick through it, rinse off any sand, and squeeze out the water well.

Cut the miyeok into strips about 4 cm long. Slice the beef into thin pieces about 2–3 mm thick, and mince the garlic finely.

Heat a heavy-bottomed pot over medium heat, pour in the sesame oil, and stir-fry the beef for 2 minutes until the surface of the meat turns grey.

Add the miyeok and cook together with the beef for another 3 minutes. Add the garlic and warm through for 30 seconds, taking care not to let it brown.

Pour in the water, bring to a rolling boil, and boil for 5 minutes. Reduce the heat to low, cover the pot, and simmer for 30 minutes until the meat is tender and the broth is rich.

Stir in the soy sauce and salt, then let the soup simmer for another 5 minutes. Taste and adjust the salt as needed.

Remove the miyeok-guk from the heat, let it rest for 5 minutes, and serve hot.