2tablespoonssoup soy sauce (gukganjang, 국간장)If unavailable, use 1 T regular soy sauce and season with salt to taste
salt and pepper
Soak the dried miyeok per package instructions (usually 10 to 20 min) or until miyeok turns soft and plump. Rinse twice. Drain well, and cut into bite sizes.
Cut the beef into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, garlic, and a pinch of pepper.
Heat a large pot over medium high heat. Sauté the meat with the sesame oil just until the meat is no longer red.
Add the miyeok and 1 tablespoon of soup soy sauce, and continue to sauté for 4 to 5 minutes.
Add 10 cups of water, and bring it to a boil. Skim off any scum. Add salt and pepper to taste. Lower the heat to medium low. Boil, covered, for 20 to 30 minutes until the meat is tender and the broth is slightly milky.
Tips for making miyeok guk
You can find dried miyeok at Korean markets or on-line sources. Look for the ones with a deep, dark green hue.
Dried miyeok comes in different types and sizes. Most of them are pretty clean these days so it doesn't require more thorough cleaning we used to do in the past. Some are even ready to use pre-cleaned and pre-cut so you can use it simply after soaking for a couple of minutes.
Do not soak the seaweed too long. You'll lose some of the seaweed flavor. 10 to 20 minutes should be sufficient, but check the package instructions for soaking time.
Take the time to boil the soup for the specified time for the depth of flavor.
Miyeok guk freezes well if you have any leftover soup.