Instructions: Asian brown toasted sesame oil (not the pale stuff from health food stores)

Brown the beef in very hot peanut oil, remove and set aside. Add the garlic and ginger and stir-fry until tender but not yet brown. Careful, if the garlic burns it goes from sweet to bitter. Add water to put and stir up the brown bits from the meat, then return meat to pot. Simmer, covered, until the meat is so tender it falls off the bones without your help. Remove and discard bones. Remove any gristle, etc., when it is cool enough to handle.

While the beef broth is cooking, soak the miyuk in plenty of cold water.

When tender, remove and chop. (Discard the water; it probably has dirt in the bottom of it, unless you consider your hand steady enough to add the top water to the soup without getting any dirt in it.) Add miyuk to soup and cook another minute or two.

If using mushrooms, soak in cold water. Try to add liquid to soup without any of the dirt when they are tender. Slice them and add them to the soup and cook 5 minutes. (Therefore, add them 3 minutes before the miyuk.)

Enjoy miyuk-guk hot. For a classic Korean meal, also have a bowl of rice and at least 3 kinds (but always and od number!) of kimchi.

You can ask me for more recipes after you try these and let me know more about your particular tastes; after all, there are many kinds of recipes for sea greens. If you feel up to trying sushi (not always eaten with raw fish, esp. in Korea) let me know- but you will first need to get a bamboo rolling mat. I can also explain how to make miso soup if you like-its a bit of work for many US cooks, who like things to be easier and quicker than Asian cooks require.

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