Deulkkae Miyeokguk 들깨미역국 (Perilla Seaweed Soup)

Heat a medium-sized pot over high heat. Add the sesame oil and beef and sauté for a minute, stirring meat to cook evenly. Add the soy sauce and water, scraping up any bits of meat that may have stuck to the pot.

Add the dried seaweed and deulkkae garu, cover pot, and bring soup to a boil. Reduce heat and cook at a medium boil for 20 to 30 minutes. Check seasoning and add salt to taste.

Before ladling out servings, give the soup a good stir to get the deulkkae garu back up into the broth, as it settles to the bottom fairly quickly.