This is a favorite from my childhood. I made this recipe from Maangchi, but I used skirt steak instead of brisket: http://www.maangchi.com/recipe/ddukguk. I modified by sautéing the beef strips before adding the hot water and garlic (but see Note below). I also used black sesame in lieu of toasted nori. We also have added a tsp of Korean beef bouillon powder (sogogi dashida) to taste at the end of cooking. (Dec. 2015)
Note: We later tried boiling the beef and garlic (following Maangchi’s exact instructions) and found the soup even better. (Feb. 2019)
Cooking Adventures 