Soak the miyeok in a large bowl filled with water for at least 30 minutes, preferably an hour or more. Once soaked, rinse the miyeok under running water a few times. Squeeze/drain the water from the miyeok. Set aside.*If using large sheets, cut the miyeok into bite size pieces.

Cut the beef into bite sized pieces. Gently tap with a paper towel the redness from the meat. Sprinkle a bit of black pepper.

In a medium sized pot, drizzle in the 1 Tbsp of sesame oil and heat on medium heat. Once the pot is warm, add in the beef. Saute the beef until no longer pink but not fully cooked through. Add the miyeok into the pot and continue to saute for at least 5 minutes.*If not in a hurry, sometimes I saute here for 8 or more minutes to really deepen the flavour (make sure the miyeok is not sticking to the pan).

Add in the water and bring to a boil. Skim off any floating residue. Add in the rest of the soup soy sauce and minced garlic. On medium heat, simmer for about 20 to 30 more minutes. Sprinkle additional salt to taste.*If you’re pressed for time, 20 minutes is fine! The longer you simmer, the deeper the flavour will get.

Pour a serving with some seaweed and beef pieces into a large soup bowl. Serve with a warm bowl of rice and kimchi! Take a spoonful of rice and dip it into the bowl of soup!