2 tablespoons In a medium bowl, cover seaweed with at least 3 inches cold water and let stand at room temperature until fully softened and hydrated, about 2 hours.Meanwhile, in a Dutch oven or pot, combine whole garlic cloves, ginger, onion, and brisket with 1 1/2 quarts cold water and bring to a boil over high heat. Lower heat to maintain a gentle simmer and cook, covered, until brisket is tender and broth is slightly cloudy, about 2 hours.
Transfer brisket to a work surface and allow to cool slightly, then slice across the grain into bite-size pieces. Transfer brisket to a small bowl and toss well with 1 tablespoon soy sauce and remaining 3 cloves minced garlic. Set aside.Drain seaweed and squeeze well to remove excess water. Transfer to work surface and roughly chop into bite-size pieces.Return broth to a simmer and add seaweed and seasoned brisket.
One would have to think that of all the Korean foods that you can cook, this is the easiest and most accessible without a complicated recipe. Only thing you need to buy is seaweed.
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