Miyeok-guk (Korean wakame seaweed soup)

Instructions

1. Soak the wakame in a large volume of cold water for 10 minutes, then rinse it twice and cut it into 3 cm pieces.
2. In a pot, brown the meat cut into small cubes in the sesame oil for 3 minutes, if you are using it.
3. Add the wakame and stir it for 2 minutes with the meat, without letting it color.
4. Pour in the water or stock, bring to a boil, then simmer gently for 15 minutes.
5. Add the chopped garlic, soy sauce and salt, then taste and adjust the seasoning.
6. Serve very hot, sprinkled with toasted sesame seeds, with a bowl of rice.