Soak beef in cold water for about 30 minutes to remove blood and smell. Usually, beef should be soaked in cold water to remove blood and smell. Then you can enjoy it much more without the smell of meat. I will post it later if I soak the red-thick meat for about 30 minutes, but you should soak the meat with bones or bone in running water for a longer time.

Boil the meat with 7 cups of water, 7 pieces of garlic, 1 ton of ginger, 2 white green onions, 2 cheongyang peppers or dried peppers, and 5 cheongju. When the water boils, add the bloodless beef and boil with the lid open until the meat is fully cooked. You have to boil it with the lid open to a certain extent to volatilize the smell of the meat and fly away. If you boil it for about 40 to 50 minutes, the meat will be boiled like this and boiled deliciously. If you see any foam or residue floating up in the middle, remove it with a spoon and cook. Sieve the meat, ingredients, and beef stock separately. I'll season it later with beef broth separately.

Tear the boiled beef in its texture or cut it into bite-size pieces when it remains warm.

Add soy sauce 12, cooking wine 3, brown sugar 1, starch syrup 2, and dried red pepper to the beef stock obtained separately, and boil it until the soup remains well. Taste the dried peppers and add or remove them as you like. And the sweetness is controlled with starch syrup or sugar, and I used brown sugar for the dark color of beef jangjorim.