Soak the Dried Miyeok in cold water for 10–20 minutes until fully rehydrated, then drain, rinse, squeeze out excess water, and cut into bite-sized pieces if needed.
Thinly slice the Beef against the grain into small strips or bite-sized pieces for quick, tender cooking.
Heat a medium pot over medium heat and add Sesame Oil. Once warm, add minced Garlic and sauté briefly until fragrant (about 30 seconds).
Add the sliced beef to the pot and cook until just browned on the outside, about 2–3 minutes.
Toss the soaked miyeok into the pot with the beef and stir to combine, allowing the flavors to mingle for a minute.
Pour in Water (enough to cover the ingredients by a couple of inches), bring to a boil, then reduce to a gentle simmer and cook for 20–30 minutes so the seaweed becomes tender and the broth develops flavor.
Season the soup with Korean Soup Soy Sauce, then taste and adjust with a pinch of Salt and freshly ground Black Pepper as needed.
Ladle the Miyeok Guk into bowls and serve hot; it’s lovely with steamed rice on the side or a sprinkle of toasted sesame seeds if you like.
