← Nouns Cooking · Korean

Ingredients

• 20 g dried seaweed (miyeok or wakame)
• 200 g beef brisket or stewing beef, cut into small, thin pieces
• 1 tbsp Toasted sesame oil
• 2 cloves Garlic, minced
• 2 tbsp soup soy sauce (gukganjang) or light soy sauce
• 1.6 l Water
• salt, to taste

Method

1. Soak the seaweed in a big bowl of cold water for 20 min; it will swell to many times its size. Drain, rinse, squeeze out the water and cut it into bite-sized pieces.
2. Heat the sesame oil in a pot over medium heat and cook the beef for 2–3 min, until it is no longer pink.
3. Add the seaweed and garlic and stir-fry for 2 min, until the seaweed smells toasty and turns bright green.
4. Add the soy sauce and water and bring to the boil. Cover and simmer over medium-low heat for 25–30 min, until the beef is tender and the broth turns slightly milky.
5. Taste and season with salt. Serve hot with rice.

Tips

• Soup soy sauce (gukganjang) is saltier but lighter in colour than regular soy; with regular soy, use a little less and season with salt.
• Dried seaweed expands hugely, so 20 g really is enough for four.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Beyond Kimchee Kimchimari