Miyeok-guk (Seaweed Soup)

How to make it

1. 1

   Prep

   • Soak the sea mustard in cold water for 20 minutes, then rinse it several times. / • Squeeze the soaked sea mustard dry and cut it into easy-to-eat lengths. / • Slice the beef thin.

2. 2

   Coat the pot with sesame oil and sauté the beef.

3. 3

   When the beef is browned on the outside, add the sea mustard and sauté for 3 minutes.

4. 4

   Add the guk-ganjang and garlic and stir to combine.

5. 5

   Pour in the water; once it boils, simmer over medium-low heat for 40 minutes.

6. 6

   Adjust the final seasoning with salt.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• If the sea mustard isn't rinsed enough, an off taste lingers.
• Boiling hard from the start for a long time can turn the broth cloudy.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.

Storage

Keeps 3 days refrigerated. Can be frozen for 30 days.