Korean Seaweed Soup

Instructions

1. Prepare the seaweed
   Soak the dried miyeok in cold water for 10 minutes until soft. Rinse thoroughly 2-3 times, then drain. Cut into 2-inch pieces if the seaweed is large.
2. Sauté the beef
   Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the sliced beef and minced garlic, and sauté for 3-4 minutes until the beef is no longer pink.
3. Season and cook the seaweed
   Add the drained seaweed to the pot along with the remaining tablespoon of sesame oil. Stir-fry for 2-3 minutes until the seaweed is well coated with oil and slightly wilted.
4. Add liquid and simmer
   Pour in the water or beef broth. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, allowing the flavors to develop and the seaweed to become tender.
5. Season the soup
   Add soy sauce, salt, black pepper, and fish sauce (if using). Adjust seasonings to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
6. Serve
   Ladle the hot soup into bowls, making sure each serving has a good amount of seaweed and beef. Garnish with chopped green onions and serve immediately, traditionally with a side of rice.