Nutritious Seaweed Soup with Tender Beef or Mussels

Rehydrate the dried miyeok by soaking it in a large bowl of cold water for 20-30 minutes, or until it has expanded and softened significantly. Drain, rinse thoroughly under cold running water, and squeeze out excess water. Cut the rehydrated seaweed into 5-7 cm pieces.

If using beef, slice it thinly. Mince the garlic cloves. In a large pot, heat the sesame oil over medium heat. Add the beef (or mussels) and minced garlic, sautéing until the beef is no longer pink or the mussels begin to open.

Add the prepared seaweed to the pot along with 1 tablespoon of soy sauce. Sauté for another 3-5 minutes, stirring occasionally, allowing the seaweed to absorb the flavors.

Pour in the water or anchovy broth. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld. For a deeper flavor, you can simmer longer.

Stir in the remaining 1 tablespoon of soy sauce. Season with salt and black pepper to taste. Adjust seasoning as needed.

Serve hot, optionally garnished with a drizzle of fresh sesame oil.