Anyway, I think I've come to the conclusion that the following recipe might be good, but I made mine a little differently so I'm not 100% sure how good it is. I'll try making it again sometime to make sure (or if any of you make it, let me know if it turns out well this way!). The reason being that after I made the soup stuff, but before I added the seaweed part, I added more soy sauce etc. into the mix because it didn't taste seasoned enough. Then I added the seaweed and it turned waaaaay too salty. Note: don't mess with the soup stock until after the seaweed is added!
Ingredients:
1 bowl of Miyuk (seaweed); get the kind that says on the package something about the soup, it'll give you directions on how to prepare it for the soup -- mine said to rinse and put in water for 5-10 minutes before draining and then putting in whatever soup.. some prefer dry, mine was more pre-prepared I think
1/4 lb Chuck beef, cut into small pieces
2 tsp sesame oil
2 Tbsp of gook ganjang (soup soy sauce)
1-2 tsp of minced garlic
1 tsp dashida (beef stock granules)
4 cups of water
Black pepper
Directions:
1. Put sesame oil, gook ganjang, black pepper, pinch of sugar (optional), dashida, and garlic in with the small pieces of beef.
2. Saute beef until browned.
3. Add water.
4. Once boiling, add miyuk and boil for 5 minutes.
5. Add salt and pepper to taste.
(About 4 servings)
Usually eaten with rice and kimchi on the side. Bon appetit!
