Korean Seaweed and Brisket Soup (Miyeok-Guk) Recipe

Ingredients for 6 Servings

• 1 ounce (30g) dried miyeok seaweed (also sold under the Japanese name wakame)
• 3 whole medium cloves garlic plus 3 finely minced medium cloves garlic, divided
• One 1-inch piece fresh ginger (about 1/3 ounce; 10g), peeled
• 1/2 of a medium white onion (about 3 ounces; 85g for the half onion)
• 12 ounces (350g) beef brisket, washed in cold water
• 2 tablespoons (30ml) Joseon ganjang (Korean soup soy sauce; see note), divided
• Kosher or sea salt