Miyeokjuk

Rinse 150g short-grain rice several times until the water runs clear, then soak it in cold water for at least 30 minutes.

Place 20g dried miyeok in a bowl and soak in cold water for 20-30 minutes until it is fully rehydrated and soft. Drain the rehydrated miyeok, squeeze out any excess water, and cut it into 2-3 cm pieces.

Finely mince 10g garlic. Cut 100g beef sirloin into very small, bite-sized pieces, approximately 0.5 cm cubes.