Soak the seaweed: Place the dried miyeok in a large bowl and cover with plenty of cold water. Let it sit for 10–15 minutes until it’s soft and expanded. Drain, rinse, and roughly chop into bite-size pieces. You’ll have about 3–4 cups.

Prep the beef (if using): Pat it dry and season lightly with a pinch of salt. This helps it brown and seasons the broth later.

Heat the pot: In a medium pot, add the sesame oil over medium heat. Add the soaked seaweed and stir for 2–3 minutes. This step builds flavor and gives the soup its signature aroma.

Add beef and garlic: Stir in the beef and garlic. Cook for 1–2 minutes until the beef loses most of its pink color. Don’t worry about fully cooking it yet.

Season the base: Add 1 tablespoon soy sauce and stir to coat the seaweed and beef. If using doenjang, add it now and mash it into the mixture so it dissolves smoothly.

Pour in liquid: Add 6 cups of water or stock. If you’re using a small piece of kelp, add it now and remove just as the soup reaches a gentle simmer.

Simmer gently: Bring to a simmer, then lower the heat. Cook for 20–25 minutes. The seaweed should be tender, and the broth should taste savory and clean.

Adjust seasoning: Taste and add more soy sauce or salt as needed. If you like a hint of depth, add a teaspoon of fish sauce. Finish with a drizzle of sesame oil if you prefer a richer aroma.

Serve hot: Ladle into bowls and garnish with scallions or sesame seeds. Serve with steamed rice and a few banchan (side dishes) if you have them.