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Histamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.








Nuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 1 g per serving. If you prefer to always avoid sesame seed, please tap it and change its rating to Red.
Place the dried miyeok in a large bowl and cover with cold water. Soak for 20 minutes, until fully rehydrated and pliable. Drain, rinse under cold running water, and squeeze out excess moisture. Cut or tear into roughly 2-inch pieces.
In a large pot, combine the sliced beef with 1 tbsp of the soy sauce and the black pepper. Toss to coat and let sit for 5 minutes while you finish prepping.
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