myeok-guk (seaweed soup)

original recipe

ingredients

• ½ ounce (16 grams) dried miyeok, soaked in cold water for 30 minutes
• 8 cups of water
• 1 pound beef brisket or skirt steak, cut into thin and small pieces
• 4 garlic cloves, minced
• 1 tablespoon plus 2 teaspoons fish sauce (or salt and soy sauce to your taste)
• 2 teaspoon toasted toasted sesame oil

instructions

1. Rinse and drain the miyeok. Squeeze out excess water. Cut a few times into bite-size pieces. If you have an electric rice cooker this is a good time to start cooking your rice, too.
2. Transfer the miyeok to a large and heavy pot. Add 8 cups of water. Cover and bring it to a boil for about 10 to 12 minutes.
3. Turn down the heat to medium. Add the beef, cover, and cook for 40 minutes.
4. Stir in garlic and fish sauce. Cook another 10 minutes, or until the beef is tender and the broth is savory.
5. Stir-in the sesame oil. Ladle into bowls and serve with a bowl of warm rice and Korean side dishes like kimchi. The soup can be refrigerated in an airtight container for up to 4 days.