Soak the dry miyeok in water for about 10 minutes until it fully expands and becomes tender. Drain and slice into smaller pieces if desired.

Heat 1 tablespoon of toasted sesame oil in a medium saucepan over medium-high heat. Add the ground beef and cook for 5-7 minutes until browned.

Stir in minced garlic and soy sauce, sauté for an additional minute.

Add 6 cups of water or low-sodium broth and the rehydrated seaweed. Increase heat to boil, then reduce to a high simmer.

Cover and let simmer for 20-30 minutes, stirring occasionally and adjusting seasoning with kosher salt as needed.

Ladle into warm bowls and serve immediately with steamed rice and banchan.