Soak the dried seaweed in cold water for about 30 minutes, or until fully rehydrated
15-20 gram Dried Seaweed
Lightly rinse the beef under cold water, pat it dry with paper towels, and cut it into 4 evenly sized chunks
300 gram Beef (brisket, chuck, round steak, etc)
Add the beef to a large pot of boiling water along with onion, green onion, minced garlic, and/or Korean radish. Once it returns to a boil, reduce the heat to medium-low or low and let it simmer for 45 minutes
1/2 onion, 1 Bunch green onion, 1 tbsp minced garlic, 100-150 gram Korean radish, peeled and sliced into thick rounds/chunks
Drain the soaked seaweed and gently squeeze out the excess water
Chop the seaweed into bite-sized pieces
Remove the beef from the stock and set it aside to cool. Discard the onion, green onions, and radish from the pot. Save the stock.
Once the beef is cool enough to handle, shred the meat into bite-sized pieces
In a large pot, heat a drizzle of sesame oil over medium heat. Add the chopped seaweed and continuously stir for about 5 minutes to bring out its deep umami flavor
2 tsp Sesame seed oil, 15-20 gram Dried Seaweed
Add 10 cups of water to the pot, along with fish sauce, 1 teaspoon of salt, and dashida (Korean beef soup stock powder). Stir to combine
2 tbsp Fish sauce, 2 tsp Dashida (Korean beef stock powder), 1-2 tsp Salt
Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes
Taste the soup and adjust the seasoning as needed. Add the shredded beef back into the pot and simmer for another 10 minutes
