Miyeok-Guk (Korean Seaweed and Brisket Soup)

Instructions

Tap a step to mark it done

1. 1 In a medium bowl, cover seaweed with at least 3 inches cold water and let stand at room temperature until fully softened and hydrated, about 2 hours.
2. 2 Meanwhile, in a Dutch oven or pot, combine whole garlic cloves, ginger, onion, and brisket with 1 1/2 quarts (1 1/2L) cold water and bring to a boil over high heat. Lower heat to maintain a gentle simmer and cook, covered, until brisket is tender and broth is slightly cloudy, about 2 hours. Using a slotted spoon, remove and discard garlic cloves, ginger, and onion from broth.
3. 3 Transfer brisket to a work surface and allow to cool slightly, then slice across the grain into bite-size pieces. Transfer brisket to a small bowl and toss well with 1 tablespoon soy sauce and remaining 3 cloves minced garlic. Set aside.
4. 4 Drain seaweed and squeeze well to remove excess water. Transfer to work surface and roughly chop into bite-size pieces.
5. 5 Return broth to a simmer and add seaweed and seasoned brisket. If the proportion of liquid to solids is too low for your taste, you can top up with water and return to a simmer. Add remaining 1 tablespoon soy sauce and simmer until seaweed is tender, about 30 minutes. Season to taste with salt.
6. 6 Ladle soup into bowls and serve alongside hot rice and any banchan (side dishes) of your choosing.