Soak the dried seaweed in water until softened, then rinse 1-2 times in cold water. Squeeze out excess water and cut into bite-sized pieces.

In a pot, add the cut seaweed, beef, and perilla oil. Stir-fry until the beef loses its red color.

Add enough water to fully submerge the ingredients. Bring to a boil over high heat and cook for 15 minutes.

Season the soup with soy sauce and a pinch of black pepper. Adjust the seasoning to taste.

Mix the perilla powder with a small amount of water to create a smooth paste.

Add the perilla powder mixture to the soup. Reduce the heat to medium-low and simmer for another 5-10 minutes.