How to make it
5 steps. Take it one step at a time.
Soak the dried seaweed
Soak the dried seaweed in cold water for about 20 minutes until softened. Drain and rinse thoroughly, then squeeze out excess water. Cut into bite-sized pieces if the seaweed is long.
20 minHeat the sesame oil
In a large pot, heat the sesame oil over medium heat. Add the beef and minced garlic, sautéing until the beef is browned.
Add the prepared seaweed and soy sauce
Add the prepared seaweed and soy sauce to the pot. Stir-fry for 2-3 minutes to allow the seaweed to absorb the flavors.
3 minPour in the water
Pour in the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-30 minutes. The longer it simmers, the more flavor the seaweed releases.
30 minTaste the soup and add salt if needed
Taste the soup and add salt if needed. Serve hot with a bowl of steamed rice.
A little kitchen wisdom
Use 'Guk-ganjang' (Korean soup soy sauce) if available; it is saltier and lighter in color than regular soy sauce, helping to season the broth without darkening it. For a deeper flavor, you can use beef brisket and simmer it for a longer duration.
