Koreansk Algssoppa (Miyeokguk)

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1. 1
   Place 1 oz. dried miyeok (seaweed) in a large bowl; pour in cold water to cover. Let sit 15 minutes. Drain in a fine-mesh sieve. Using kitchen shears, cut seaweed into 1" pieces. (You should have 2½–3 cups.)
2. 2
   Heat 2 tsp. toasted sesame oil in a large Dutch oven or other heavy pot over medium. Cook 5 garlic cloves, finely chopped, stirring occasionally, until fragrant, about 30 seconds. Add 8 oz. beef stew meat, cut into ½" pieces; season with kosher salt and freshly ground pepper. Cook, undisturbed, until beef is golden brown underneath, about 1 minute. Add seaweed and cook, stirring, 1 minute; this is a good time to snip seaweed further, directly in the pot, if desired.
3. 3
   Pour in 9 cups water and bring to a boil, skimming any foam from surface as needed. Reduce heat, partially cover, and simmer soup, stirring occasionally, until seaweed is soft, beef is tender, and broth looks milky, 20–25 minutes.
4. 4
   Stir in 2 Tbsp. plus 1 tsp. soy sauce and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Taste soup and season with more soy sauce and/or salt if needed.
5. 5
   Divide soup among bowls and serve with steamed rice.