(Beef Seaweed Soup)

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Soak the dried miyeok per package instructions or until miyeok turns soft and plump. Rinse twice. Drain well, and cut into bite sizes.

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Cut the beef into thin bite size pieces. Marinate with soy sauce, garlic, and a pinch of pepper.

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Heat a large pot over medium high heat. Sauté the meat with the sesame oil just until the meat is no longer red.

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Add the miyeok and 1 tablespoon of soup soy sauce, and continue to sauté.

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Add 10 cups of water, and bring it to a boil. Add salt and pepper to taste. Boil, covered, until the meat is tender and the broth is slightly milky.

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Enjoy!

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