Next stir fry the beef on high heat with the soy sauce, sugar and sesame oil until browned. Then add the seaweed, minced garlic and onion and stir fry for another 5 minutes or so

Next add approximately 10 cups of water to the pot and allow it to simmer for about two hours or until the beef is tender. Once the beef is tender check for the broth and adjust to taste for saltiness. If it needs more saltiness you can add more beef bouillon or if it’s too salty after reducing add more water! Lastly at this point you can add some perilla seed powder to the soup this is how my family enjoys this soup but it’s completely optional.