Seaweed Soup With Beef (Miyeokguk)

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1. 1Step 1: Rinse and drain the miyeok. Squeeze out excess water. Cut a few times into bite-size pieces. If you have an electric rice cooker this is a good time to start cooking your rice, too.
2. 2Step 2: Transfer the miyeok to a large and heavy pot. Add 8 cups of water. Cover and bring it to a boil for about 10 to 12 minutes.
3. 3Step 3: Turn down the heat to medium. Add the beef, cover, and cook for 40 minutes.
4. 4Step 4: Stir in garlic and fish sauce. Cook another 10 minutes, or until the beef is tender and the broth is savory.
5. 5Step 5: Stir-in the sesame oil. Ladle into bowls and serve with a bowl of warm rice and Korean side dishes like kimchi. The soup can be refrigerated in an airtight container for up to 4 days.