Ingredients
½ oz dried seaweed, (Korean miyeok or Japanese wakame)
4⅕ oz beef chuck, or round steak, sliced into smaller pieces
¼ tsp fine sea salt, or more to taste
black pepper, to taste, cracked
1 tbsp sesame oil
1½ tbsp soy sauce
1 tsp garlic, minced
5 cups water
Preparation
Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water.
Drain the water out. Set it aside.
Combine the sliced beef with the salt and black pepper in a small bowl. Mix them well and set aside until needed.
Preheat a medium pot over medium heat for about 20 seconds. Add the sesame oil, seaweed, and beef. Stir them well for about 2 minutes until the beef is partly cooked.
Add the soy sauce, garlic, and water.
Cover the pot and boil over medium to medium-high heat for 10 to 15 minutes until the meat is fully cooked. Adjust the taste with more salt if needed.
Serve warm with a bowl of steamed rice and other Korean side dishes. Enjoy!
