Soak the dried seaweed in cold water for 10 to 30 minutes. Drain and cut it into bite-sized pieces. (If you’re using pre-cut dried seaweed, you can simply drain and use as is.)

Cut the beef into small, bite-sized pieces.

Finely chop the garlic cloves.

In a large pot, add the sesame oil and heat it over low heat. Once it gets nice and hot, add the beef and cook for 3 minutes or until no longer pink.

Add the seaweed, garlic, and soy sauce. Saute for 3 minutes over medium heat.

Increase the heat to medium-high. Add 4 cups (960ml) of water, bring to a boil, and simmer for 10 minutes.

Remove the lid and add another 4 cups (960ml) of water and the fish sauce. Cover and simmer for 20 more minutes.

Taste and add salt to taste. Serve with hot rice, kimchi, or your favorite Korean side dishes.