Deulkkae Miyeokguk 들깨미역국 (Perilla Seaweed Soup)

• 1 teaspoon Roasted Sesame Oil
• 1/2 cups Chopped Round Tip Steak (or Other Affordable Cut Of Beef)
• 1-1/2 Tablespoon Korean Soy Sauce (, Jin-ganjang)
• 3 cups Water
• 1/4 cups Dried Seaweed (Korean Miyeok Or Japanese Wakame)
• 3 Tablespoons Ground Perilla Seed (, Deulkkae Garu)
• Salt To Taste

1. Heat a medium-sized pot over high heat. Add the sesame oil and beef and saute 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.
2. 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.
3. 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.

sesame oil, cut of beef, korean, water, ubc, ground perilla, salt

Taken from tastykitchen.com/recipes/soups/deulkkae-miyeokguk-eb93a4eab9a8ebafb8ec97adeab5ad-perilla-seaweed-soup/ (may not work)