Miyeok Guk (Korean Seaweed Soup)

Step 1

To make the anchovy stock, combine 3 anchovy tablets with 4 cups of hot water and let it sit to dissolve. *There are other ways to make anchovy stock if you don't have anchovy tablets- use dashi bags or make it from scratch by boiling water with dried anchovies, kelp, and radish.

Step 2

Soak the miyeok (dried seaweed) in warm water for 15 minutes or until soft, then rinse a few times and squeeze out all the water. Cut into bite-sized pieces if your miyeok is really long. *Careful not to soak for too long. Miyeok loses it's flavor the longer it is soaked.

Step 3

Over medium-low heat, add the beef (or pork) to a pot and sprinkle salt all over. Sauté the beef until it is no longer red on the outside. Use paper towels to wipe up any scum. *You should not need to use any oil to sauté the beef, but if you're using a stainless steel pot then it might stick a little.

Step 4

Increase the heat to medium then add the miyeok, garlic, and sesame oil.

Step 5

Sauté for 2-3 minutes.

Step 6

Add the anchovy stock.

Step 7

Add fish sauce to taste- for me 1/2 tsp is good enough.

Step 8

Bring to a boil then reduce the heat to medium-low and cover for 20 minutes.

Step 9

After 20 minutes the beef should be very tender and the soup will have a slightly milky appearance. Serve with rice and kimchi :)