Measure out 16 grams of dried seaweed.

Soak the dried seaweed in a bowl of cold water for 30 minutes until it fully rehydrates and expands.

After 30 minutes, rinse the soaked seaweed under cold water, drain it, and gently squeeze out any excess water.

Cut the rehydrated seaweed into bite-sized pieces.

Place the cut seaweed into a large pot and add 8 cups of water. Cover and bring to a boil over medium-high heat.

While the soup is coming to a boil, slice the beef brisket into thin, small, bite-sized pieces.

Once the soup is boiling (about 12 minutes later), add the cut beef brisket to the pot.

Cover the pot, reduce the heat to medium, and simmer for 40 minutes.

Mince the garlic cloves.

After 40 minutes of simmering, add the minced garlic to the soup.

Season the soup with fish sauce. You can also use salt or soup soy sauce to your taste.

Stir the soup, cover, and let it cook for another 10 minutes.

Turn off the heat and finish the soup by stirring in sesame oil.

Serve the Miyeokguk hot, traditionally with rice and various side dishes.