Miyeokguk (Korean Seaweed Soup)

Ingredients

• 1 ozdried miyeok, Korean dried seaweed; wakame is the same thing
• 8 3/4 ozbeef brisket, cut into small pieces
• 1 tbspsesame oil
• 3 clovegarlic, minced
• 2 tbspsoy sauce
• 1 1/2 quartswater
• 1/2 tspsea salt, to taste

Method

1. 1

   Cover the dried miyeok generously with cold water and leave it for 20 minutes. It will swell to several times its size. Drain, squeeze out the water and cut into shorter lengths.

2. 2

   Heat the sesame oil in a pot over a medium heat and cook the beef for 3 to 4 minutes, until it has lost its raw color.

3. 3

   Add the drained seaweed and stir-fry with the beef for 3 minutes, until it turns glossy and dark green and smells of the sea.

4. 4

   Pour in the water and bring to a boil, then reduce to a simmer and cook for 25 minutes, skimming any foam from the surface.

5. 5

   Stir in the garlic and soy sauce, simmer for a final 2 minutes, then taste and add salt as needed. Serve in deep bowls with rice.