Miyeok guk

Method

Soak the dried miyeok in cold water for 5-10 minutes until softened, then drain and squeeze gently to remove excess water. Cut the beef into thin strips and blanch in boiling water for 2 minutes, then drain and rinse. Heat sesame oil in a large pot and stir-fry the beef until browned, add minced garlic and cook for 1 minute until fragrant. Add the prepared miyeok and stir-fry for 2 minutes, then pour in the stock and bring to a boil. Reduce heat and simmer for 8-10 minutes, season with soy sauce, salt and white pepper, adjusting to taste. Serve hot, drizzling with additional sesame oil if desired.