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Place the dry seaweed (miyeok) in a bowl of water and let it soak for about 10 minutes, or until the seaweed is rehydrated. If needed, cut the seaweed into smaller pieces so that it's easier to eat.
In a medium saucepan over medium high heat, add sesame oil and the ground beef. Cook the ground beef until it's lightly browned. Make sure to break up the ground beef in the process. Add the minced garlic and soy sauce and cook for another minute.
Add the water and the rehydrated seaweed and bring the soup to a boil. Reduce the heat to keep the soup at a high simmer. Place a lid on the saucepan and let the soup simmer for 20 to 30 minutes.
Finish seasoning the soup with some salt to taste and serve immediately with steamed rice and banchan.