First, soak the beef in cold water for about an hour to drain the blood. You have to drain the blood so that the meat broth doesn't make a lot of foam.

Boil the meat in a pot with enough water to cover it, and when it boils, add the beef and blanch it until the surface is cooked.

Pour 20 cups of water back into a large pot, add all the blanched beef and stock ingredients, boil over high heat, and when it starts to boil, reduce to medium-low heat and simmer for an hour to serve the broth. Remove the foam that rises as it boils with a spoon.

When the broth is finished, take out the meat separately, put the ingredients on a strainer tray, and filter out only the clear broth. The finished broth comes out about 10 cups. If it's more than 10 cups, take 10 cups out and make green onion soup today, and use the rest as meat broth for other stews or hot pot.

After cooling, tear the meat by hand or cut with a knife. It's Dahanu Korean beef, so the meat is tender and very good.

After cleaning and washing the green onions, cut them into 3cm long pieces, cut them in half, prepare them, and sieve them in boiling meat broth and blanch them slightly. The reason for blanching once is to remove the spicy taste of the green onion, but to make the sauce cut well into the green onion.

Put the sliced spring onions and meat together, add all the ingredients for the sauce, and mix them with your hands.

Let these deliciously seasoned ingredients be cut briefly for about 10 minutes.

Pour all the seasoning ingredients into the boiling broth, close the lid, and boil over high heat for about 10 minutes. Match the seasoning with soy sauce and salt. It is not good to boil green onions for a long time, and boiling them at high temperatures for a short time is less destructive to nutrients.