Miyeok Guk (Korean Seaweed Soup)

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1. 1Step 1: To make the anchovy stock, combine 3 anchovy tablets with 4 cups of hot water and let it sit to dissolve.
2. 2Step 2: Soak the miyeok (dried seaweed) in warm water for 10-15 minutes or until soft, then rinse a few times and squeeze out all the water. Cut into bite-sized pieces if your miyeok is really long.
3. 3Step 3: Over medium-low heat, add the beef (or pork) to a non-stick pot and sprinkle salt all over. Sauté the beef until it is no longer red on the outside.
4. 4Step 4: Increase the heat to medium then add the miyeok, garlic, and sesame oil.
5. 5Step 5: Sauté for 2-3 minutes.
6. 6Step 6: Add the anchovy stock.
7. 7Step 7: Add fish sauce to taste- for me 1/2 tsp is good enough.
8. 8Step 8: Bring to a boil, then reduce the heat to a simmer and cover for 20 minutes.
9. 9Step 9: After 20-30 minutes the beef should be very tender and the soup will have a slightly milky appearance. Serve with rice and kimchi.