STEP 1/7
Soak Korean beef (small tendon) in cold water for about 30 minutes to drain blood.
STEP 2/7
Prepare the stock ingredients. (radish, garlic, green onion root, onion peel, red pepper, dried logo)
STEP 3/7
Add suji and stock ingredients together and boil them well. (About 40 minutes)
It removes any impurities that rise.
STEP 4/7
Take out the suji separately, and take out the stock ingredients and throw them away.
STEP 5/7
Put boiled suji on a plate and cut up the shiitake that was boiled together on the side.
And chop up the green onions and cut off the roots of enoki mushrooms and put them on top.
STEP 6/7
Now, put the boiled broth in a small amount.
STEP 7/7
Make the sauce (minced garlic, green onion, Cheongyang red pepper, 3 spoons of soy sauce, a little chili powder) to eat together.
If it cools down, you can boil the rest of the broth and pour it in. It's good to eat it until the end