Miyeok Guk

🔥 Prep

• Rinse 10 g dried seaweed under cold water, then soak in part of the 4 cup water for about 20 minutes until softened.
• Thinly slice 100 g beef into bite‑sized strips.
• Mince 1 tsp garlic (approximately one clove).
• Measure out 2 tbsp soy sauce and 1 tsp sesame oil, keeping them ready for cooking.

🔥 Cook

• 1. Heat 1 tsp sesame oil in a pot over medium heat until shimmering.
• 2. Add the minced garlic and sauté for 30 seconds until fragrant.
• 3. Add the sliced 100 g beef and stir‑fry for 2 minutes until lightly browned.
• 4. Pour in the remaining 4 cup water and 2 tbsp soy sauce, then increase to high heat and bring to a boil.
• 5. Reduce to medium‑low heat and simmer for 5 minutes.
• 6. Drain the soaked seaweed, squeeze out excess water, and add the rehydrated seaweed to the pot.
• 7. Lower to low heat and simmer the soup for 10 minutes to allow the flavors to meld.
• 8. Taste and, if needed, adjust seasoning with a splash more soy sauce.

🔥 Serve

• Ladle the hot miyeok guk into individual bowls.
• Optionally drizzle a little extra sesame oil or sprinkle toasted sesame seeds on top.
• Serve alongside steamed white rice and kimchi for a complete Korean meal.