Soak dried seaweed (miyeok) in cold water for 30 minutes until fully expanded, then drain and cut into bite-sized pieces.

Cut beef (brisket or shank) into small cubes and season with soy sauce and minced garlic.

Heat sesame oil in a pot over medium heat, then add the seasoned beef and stir-fry for 3-4 minutes until browned.

Add the drained seaweed to the pot and stir-fry with the beef for another 5 minutes, allowing the seaweed to absorb the flavors.

Pour water into the pot and bring to a boil over high heat.

Once boiling, reduce heat to medium-low and simmer for 20-30 minutes until the beef is tender and the broth is milky.

Season with soup soy sauce (or regular soy sauce) and salt to taste.

You can add 1 teaspoon of fish sauce, according to your preference.