Seaweed Soup

After soaking the seaweed, gently rub and rinse it, then cut it into bite-sized pieces. (Do not rub too hard, as the seaweed may tear.)

Drain the seaweed using a strainer. Season the beef for soup (1T soy sauce, 1T cooking wine, 2 pinches of salt), then stir-fry in a pot over medium-low heat with 2T sesame oil.

When stir-frying the beef in the pot, do not cook it all the way through—just 70–80%. (If fully cooked, the texture becomes tough and it's hard to retain the juices.)

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