Miyeok Guk - Korean Seaweed Soup

Ingredients:

5 ounces dried seaweed (Miyeok / wakame)

2 ½ lbs beef chuck or round steak, sliced into smaller pieces

2 ½ tsp fine sea salt (or more to taste)

A few cracks black pepper

10 Tbsp sesame oil

15 Tbsp soy sauce (I used regular Kikkoman soy sauce)

3 ¼  tsp minced garlic

3 gallons water

Method:

1.            Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water. Drain/squeeze the water out. (If you’re using non pre-cut dried seaweed, cut it with scissors – about little finger lengths). Set it aside.

2.            Combine the sliced beef with the salt and black pepper in a small bowl. Mix them well and set aside until needed.

3.            Pre heat a medium pot over medium heat (about 20 seconds). Add the sesame oil, seaweed and beef. Stir them well until the beef is partly cooked (about 2 mins). Add the soy sauce, garlic and water. Cover the pot and boil over medium – medium high heat until the meat is fully cooked (10 to 15 mins). Adjust the taste with more salt if needed.