Beef Miyeok-guk (Korean Seaweed Soup)

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Soak dried seaweed in water for about 20-30 minutes until it expands and becomes tender. Drain and set aside.

Ingredients quick view

1 ounce dried seaweed (miyeok)

6 ounces beef brisket, thinly sliced

2 cloves garlic, minced

1 tablespoon Korean soup soy sauce

6 cups water

2 teaspoons sesame oil

Salt to taste

Ensure the seaweed is fully soaked to enhance its texture in the soup.

Adjust the amount of soy sauce according to your sweetness preference.

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