MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Korean Seaweed And Brisket Soup (Miyeok-Guk)
 Categories: Korean, Soups, Beef
      Yield: 4 Servings
 
      1 oz Dried miyeok seaweed
           -(wakame)
      3 cl Garlic; whole, plus
      3 cl Garlic; finely minced
           Garlic, divided
     10 g  Fresh ginger (1"); peeled
    1/2 md White onion
     12 oz Beef brisket; washed in cold
           -water
      2 tb Joseon ganjang (Korean soup
           -soy sauce); divided
           Kosher or sea salt
 
  Don't let the small amount of dried seaweed fool you: It swells
  considerably as it soaks. Long soaking of the seaweed followed by
  a nice, gentle simmer, ensures every bite is perfectly tender.
  
  Using Joseon ganjang (Korean soup soy sauce), which has a more
  savory, less sweet flavor than soy sauces with wheat, pairs better
  with this beefy, vegetal soup. Joseon ganjang is made exclusively
  from soy beans with no wheat.
  
  In a medium bowl, cover seaweed with at least 3 inches cold water
  and let stand at room temperature until fully softened and
  hydrated, about 2 hours.
  
  Meanwhile, in a Dutch oven or pot, combine whole garlic cloves,
  ginger, onion, and brisket with 1 1/2 quarts (1 1/2L) cold water
  and bring to a boil over high heat. Lower heat to maintain a
  gentle simmer and cook, covered, until brisket is tender and broth
  is slightly cloudy, about 2 hours. Using a slotted spoon, remove
  and discard garlic cloves, ginger, and onion from broth.
  
  Transfer brisket to a work surface and allow to cool slightly,
  then slice across the grain into bite-size pieces. Transfer
  brisket to a small bowl and toss well with 1 tablespoon soy sauce
  and remaining 3 cloves minced garlic. Set aside.
  
  Drain seaweed and squeeze well to remove excess water. Transfer to
  work surface and roughly chop into bite-size pieces.
  
  Return broth to a simmer and add seaweed and seasoned brisket. If
  the proportion of liquid to solids is too low for your taste, you
  can top up with water and return to a simmer. Add remaining 1
  tablespoon soy sauce and simmer until seaweed is tender, about 30
  minutes. Season to taste with salt.
  
  Ladle soup into bowls and serve alongside hot rice and any banchan
  (side dishes) of your choosing.
  
  The soup can be refrigerated for up to 5 days; reheat before
  serving (you may need to thin with water, since the seaweed can
  thicken the chilled soup).
  
  SEOYOUNG JUNG
  From: Serious Eats
 
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