Seaweed Soup (Miyeokguk)

Soak the dried seaweed, gently rub and rinse it, then cut into bite-sized pieces. (Be careful not to rub too hard, as the seaweed can tear easily.)

Drain the soaked seaweed in a strainer. Season the beef for soup (1T soy sauce, 1T cooking wine, 2 pinches of salt), then add 2T sesame oil to a pot preheated over medium-low heat, and sauté the beef.

When stir-frying the beef in the pot, do not cook it all the way—only about 70–80%. (If you cook it thoroughly, the texture can become tough and the beef will not release its juice well.)

Once the beef is about 70–80% cooked, add the soaked seaweed and stir-fry together on low heat for about 10 minutes. After 10 minutes, pour about 1L anchovy + kelp broth into the pot with the meat and seaweed, and simmer over medium-low heat for at least 20 minutes.