Korean Seaweed Soup (Miyeokguk)

• portions: 4 servings

Ingrédients

1 oz. dried miyeok (seaweed)

2 tsp. toasted sesame oil

5 garlic cloves, finely chopped

8 oz. beef stew meat, cut into ½" pieces

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

Freshly ground pepper

2 Tbsp. plus 1 tsp. (or more) soy sauce

Steamed rice (for serving)

Instructions

Place 1 oz. dried miyeok (seaweed) in a large bowl; pour in cold water to cover. Let sit 15 minutes. Drain in a fine-mesh sieve. Using kitchen shears, cut seaweed into 1" pieces. (You should have 2½–3 cups.)

Heat 2 tsp. toasted sesame oil in a large Dutch oven or other heavy pot over medium. Cook 5 garlic cloves, finely chopped, stirring occasionally, until fragrant, about 30 seconds. Add 8 oz. beef stew meat, cut into ½" pieces; season with kosher salt and freshly ground pepper. Cook, undisturbed, until beef is golden brown underneath, about 1 minute. Add seaweed and cook, stirring, 1 minute; this is a good time to snip seaweed further, directly in the pot, if desired.

Pour in 9 cups water and bring to a boil, skimming any foam from surface as needed. Reduce heat, partially cover, and simmer soup, stirring occasionally, until seaweed is soft, beef is tender, and broth looks milky, 20–25 minutes.

Stir in 2 Tbsp. plus 1 tsp. soy sauce and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Taste soup and season with more soy sauce and/or salt if needed.

Divide soup among bowls and serve with steamed rice.