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Soak the seaweed in water, gently rub and rinse it, then cut it into bite-sized pieces. (Don't rub too hard, or the seaweed may tear.)
Take out the seaweed from step 2, drain it in a strainer, season the beef for soup (1 tbsp brewed soy sauce, 1 tbsp cooking wine, 2 pinches of salt), then stir-fry in a pot preheated over medium-low heat with 2 tablespoons sesame oil.
When stir-frying the beef in the pot, do not cook it all the way through—saute until about 70–80% done. (If fully cooked, the texture becomes tough and it's harder to draw out the juices.)
Once the beef is mostly cooked, add the soaked seaweed and stir-fry on low heat for about 10 minutes. After 10 minutes, add about 1 L of anchovy & kelp broth to the pot and simmer over medium-low heat for at least 20 minutes.
