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Export 6 ingredients for grocery delivery
Step 1
To make the anchovy stock, combine 3 anchovy tablets with 4 cups of hot water and let it sit to dissolve. *There are other ways to make anchovy stock if you don't have anchovy tablets- use dashi bags or make it from scratch by boiling water with dried anchovies, kelp, and radish.
Step 2
Soak the miyeok (dried seaweed) in warm water for 15 minutes or until soft, then rinse a few times and squeeze out all the water. Cut into bite-sized pieces if your miyeok is really long. *Careful not to soak for too long. Miyeok loses it's flavor the longer it is soaked.
Step 3
Over medium-low heat, add the beef (or pork) to a pot and sprinkle salt all over. Sauté the beef until it is no longer red on the outside. Use paper towels to wipe up any scum. *You should not need to use any oil to sauté the beef, but if you're using a stainless steel pot then it might stick a little.
Step 4
Increase the heat to medium then add the miyeok, garlic, and sesame oil.
Step 5
Sauté for 2-3 minutes.
Step 6
Add the anchovy stock.
Step 7
Add fish sauce to taste- for me 1/2 tsp is good enough.
Step 8
Bring to a boil then reduce the heat to medium-low and cover for 20 minutes.
Step 9
After 20 minutes the beef should be very tender and the soup will have a slightly milky appearance. Serve with rice and kimchi :)
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