Miyeok-Guk: Korean Seaweed and Beef Brisket Soup

Bake. Cover seaweed with at least 7.6 cm cold water and leave to stand at room temperature till fully softened and hydrated, around 2 hours in a mid-sized bowl. In a Dutch oven or pot, mix whole garlic cloves, ginger, onion, plus brisket using 1 1/2 quarts (1 1/2L) cold water plus bring to the boil over a high flame while that is happening. Lower heat to maintain a gentle simmer plus heat, covered, till brisket is tender and broth is a little cloudy, around 2 hours. Take out plus discard garlic cloves, ginger, plus onion off broth using a slotted spoon. Move brisket to a work surface and leave till it is cold a little, next slice across the grain into bite-size pieces. Move brisket to a little bowl and toss well with soy sauce and (1 tablespoon) leftover 3 cloves minced garlic. Keep to one side. Tip off the liquid seaweed and squeeze well to remove excess water. Move to work surface plus roughly chop in bite-size pieces. Return broth to a simmer plus tip in seaweed plus seasoned brisket. You can top up using water plus return to a simmer if the proportion of liquid in order to solids is too low for your taste. Add leftover 1 tablespoon soy sauce and simmer till seaweed is tender, around 30 minutes. Taste and add salt if it needs it using salt. Ladle soup in bowls plus offer alongside hot rice plus any banchan (side dishes) of your choosing.