Korean Seaweed Soup Miyeok Guk

Ingredients

4/5 cloves rough chopped garlic

1/2 cup soup soy sauce - cut that in half if you’re using regular soy sauce. I recommend using soup soy sauce if you can find it. (It’s less salty)

5/6 cups of dried seaweed

6 tbs sesame oil

1 lb beef brisket cubed

2 tbs fish sauce

1 tbs beef dashida (beef bullion)

13- 16 cups of water to fill up the pot

1/2 tsp course salt

Preparation

1. Soak dried seaweed in cold water for at least 30 minutes. Drain and squeeze excess water from the seaweed.

2. Heat a large pot and add 3tbs sesame oil. Add in the brisket and garlic. Sauté until browned and salt the meat. Add 3 more tbs sesame oil and slowly add in seaweed. Sauté everything for 8-10 minutes.

3. Add the fish sauce, soy sauce, dashida, and fill the pot with water. Bring to a boil and lower the heat to medium.

4. Simmer for 1 hour with the lid on. Enjoy!