Cut 100g of beef oil into small pieces.

Put 1 tablespoon cooking oil in a slightly heated pan and boil it over low heat with chopped beef oil. Remove the residue, cool the beef oil for a while, then add soy sauce, salt, salted shrimp, minced garlic. Add chopped ginger.

Add a total of 3 cups of red pepper powder and mix well so that the seasoning is evenly mixed. If you want a light and spicy taste, you can add another cup of red pepper powder.

Don't soak the brisket in water to drain the blood. Just wash it slightly in water, fill a large beef soup pot with water, then add the brisket, add radish and green onion, and boil for about 20 minutes. Boil it for about 20 minutes, remove the radish and green onion, and groom the brisket for about 2 hours.

Take out the lamb that has been boiled for about two hours, tear it half to the grain, and slice it half to the side. Store the boiled beef brisket broth separately. Cut green onions long..

Separate the whites and yolks from the eggs to form yellow and white. Meat and hot pepper in broth. Taro, bracken, shiitake mushrooms. Add green onions and bean sprouts and add 2 of red pepper powder to boil. Add a little minced garlic, season with salt, and boil it for a while.

Prepare raw ramen that does not fry in oil, blanch the ramen in boiling water, put it in a bowl, and put the boiled yukgaejang on top of the ramen. Garnish the yellow jidan and white jidan and put them on the table.