Soak the dried miyeok in about 5 C of cold water for about 3o-40 min until entirely soft and rehydrated. If you can’t weigh 1 oz of dried miyeok (let’s face it, how many of us have a kitchen scale and dried miyeok don’t come in 1 oz packages..), eyeball it – it is roughly 3 thin pieces (left one in the “compared” image) about the size of my hand or two thicker pieces (right one). It’s fine to have less or more milk in your soup, so it’s OK if it’s not the exact amount.
Drain the water from the miyeok and cut with scissors so the pieces are not too long.
Heat sesame oil in a pot on medium-high heat. Add miyeok and stir fry in sesame oil for 3-5 min.
Add 7 cup water, salt, and Korean soy sauce to the pot. Stir the soup and bring to a boil. Once it starts to boil, lower the heat to medium and let it cook for 20-30 min. Make sure you taste the soup to see if it’s salty enough. Add more salt or soy sauce to taste.
