Miyeok-guk

Method

1. Put 8 g of dried miyeok in a large bowl and cover generously with cold water. Leave to soak for 25 minutes, until it has swollen to several times its size and feels silky rather than rubbery.
2. Drain the miyeok, rinse it twice in fresh cold water to wash away the sea salt and any grit, then squeeze it firmly dry in your hands. Cut it into pieces roughly 5 cm long so it is easy to eat with a spoon.
3. Set a small heavy pot over medium heat and add 1 tsp of toasted sesame oil. Add 60 g of thinly sliced beef brisket and stir-fry for about 2 minutes, until the meat has lost its raw colour and the fat has begun to render.