Korean Seaweed Soup (Miyeokguk)

Steps

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1. 1
   Soak 15 grams of dried seaweed in water for 10 to 30 minutes until softened.
   ▶ ≈3:03
2. 2
   Cut 250 grams of beef into bite-sized pieces and smash and finely chop 3 cloves of garlic.
   ▶ ≈3:38
3. 3
   Drain the rehydrated seaweed and cut it into bite-sized pieces with a knife or scissors (skip this if using pre-cut seaweed).
   ▶ ≈4:15
4. 4
   In a large pot, add 1 tablespoon of sesame oil and heat over low heat. Once hot, add the beef and cook for about 3 minutes until no longer pink.
   ▶ ≈4:35
5. 5
   Add the seaweed, garlic, and 1 tablespoon of soy sauce, and sauté over medium heat for about 3 minutes.
   ▶ ≈4:46
6. 6
   Increase heat to medium-high, add 4 cups of water, bring to a boil, cover, and simmer for about 10 minutes.
   ▶ ≈5:08
7. 7
   Uncover, add the remaining 4 cups of water and 1 tablespoon of fish sauce (or half tablespoon of beef stock powder), cover again, and simmer for about 20 minutes.
   ▶ ≈5:32
8. 8
   Taste the soup with a spoon and adjust seasoning with salt as needed. Simmer longer if you prefer a deeper flavor.
   ▶ ≈5:58
9. 9
   Ladle into bowls and serve with rice, kimchi, and your favorite banchan (Korean side dishes).
   ▶ ≈6:13