Soak the dried seaweed in water until softened.

Rinse the soaked seaweed, squeeze out excess water, and cut into 3–4 cm pieces.

Pat the beef dry with a paper towel and cut into small pieces.

Heat a pot over medium heat and add 2 tbsp sesame oil and 1 tbsp cooking oil.

Add the beef to the pot and stir-fry until cooked, then add the seaweed.

Continue stir-frying until the seaweed turns a vibrant green color.

Pour in 8 cups of water and bring to a boil over high heat, then reduce to medium heat and simmer for at least 30 minutes.

Add 1 tbsp minced garlic, 2 tbsp soy sauce, and salt to taste.

Bring the soup back to a boil, then turn off the heat.