Yeeees!

I used this one as a guide:

I have two versions written down in my notebook (smaller serving vs huge pot):

Ingredients (small serving vs big):

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beef chuck cubed (100g / 1lb)

seaweed (10g / 45g)

sesame oil (2 Tb / 9Tb)

soy sauce but 국간장 is preferred (3Tb / 13-14Tb)

minced garlic (⅔Tb / 3TB)

fish sauce (1.5Tb / 6-7Tb)

water (1.3L vs 3-3.5L)

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Steps:

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cube up beef chuck into about 1 inch pieces

seaweed might be long so cut them as needed

soak seaweed in water for about 30 minutes to expand

after, squeeze out water out of seaweed and let it strain

add sesame oil to pot and cook the beef on medium high

once almost cooked (some pink), add seaweed

stir fry seaweed and add soy sauce

stir fry for a few minutes and make sure everything is mixed well - let's seaweed absorb the flavors nicely

add water

crank up heat to high, cover with lid, and bring to a boil

once you hear a rolling boil and the lid is shaking, fully take the lid off (apparently this helps get the scummy taste/smell out)

put the lid on about half way (if you can) and boil on medium so it simmers for 20 more minutes and add garlic

the water should have reduced a lot by now and add fish sauce. taste as you add because fish sauce can vary

feel free to boil on low medium for like 30 more minutes or add more water as you need - adjust as needed at this point!

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