Miyeok Guk

By polloazul

Ingredients

• 2 oz korean dried miyoek (seaweed)
• 1 cup beef short ribs, cubed
• 1/2 tablespoon sesame oil
• 2 cloves garlic, finely chopped
• 6 cups water
• salt to taste

Preparation

Step 1

Soak dried seaweed in water until seaweed is soft, about 10 minutes. When the seaweed is soft, cut them into bite sizes using kitchen scissors.
In a pot, heat sesame oil over medium high heat. When the oil is hot, add the cubed beef and garlic and stir frequently to prevent burning.
When the meat is browned, add water and bring it to boiling. Add the seaweed and continue to boil. Add salt to taste. Serve with white steamed rice.