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Name: Beef Seaweed Soup (Miyeokguk)
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Dried cut miyeok (sea mustard) 8 g, roughly 90 ml loosely filled (about 3/8 US cup; volume varies by product); Beef brisket for soup 150 g, cut into small bite-size pieces; Water 900 ml for soup; extra hot water 100 ml at a time if needed; Plenty of cold water for soaking and rinsing (discard after use); Sesame oil 2 tsp (10 ml), chopped garlic 1 tsp (3 g); Korean soup soy sauce (guk-ganjang) 2 tsp (10 ml); Fine salt up to 1/8 tsp (about 0.75 g), to taste at the end

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