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To make the anchovy stock, combine 3 anchovy tablets with 4 cups of hot water and let it sit to dissolve. *There are other ways to make anchovy stock if you don't have anchovy tablets- use dashi bags or make it from scratch by boiling water with dried anchovies, kelp, and radish.
Soak the miyeok (dried seaweed) in warm water for 15 minutes or until soft, then rinse a few times and squeeze out all the water. Cut into bite-sized pieces if your miyeok is really long. *Careful not to soak for too long. Miyeok loses it's flavor the longer it is soaked.
Over medium-low heat, add the beef (or pork) to a pot and sprinkle salt all over. Sauté the beef until it is no longer red on the outside. Use paper towels to wipe up any scum. *You should not need to use any oil to sauté the beef, but if you're using a stainless steel pot then it might stick a little.
Increase the heat to medium then add the miyeok, garlic, and sesame oil.
Sauté for 2-3 minutes.
Add the anchovy stock.
Add fish sauce to taste- for me ½ tsp is good enough.
Bring to a boil then reduce the heat to medium-low and cover for 20 minutes.
After 20 minutes the beef should be very tender and the soup will have a slightly milky appearance. Serve with rice and kimchi :)