Korean seaweed soup miyuk guk

• 4 cups of soaked miyeok (1 cup of dried seaplant)
• 16 cups of water
• 4 to 5 tbs of fish sauce
• 200 grams of beef brisket
• 1 tbs of minced garlic
• sesame oil

Directions:

1. Soak 1 cup of dried miyeok in a big bowl for at least 30 minutes. Drain and cut into bite sized pieces.
2. Put the soaked miyeok (about 4 cups’ worth) into a big pot and add 16 cups of water. Boil over high heat for 20 minutes. Add more water if the soup gets too thick.
3. Cut the beef brisket into bite size pieces. Add the beef and garlic to the pot and boil for another 20 to 25 minutes over medium heat.
4. Add the fish sauce and drizzle a few drops of sesame oil on top before serving.
5. Serve with rice, if you have it. Put a few spoonfuls of rice (or the whole bowl) into the soup and eat.