STEP 1/6
Beef, green onion roots, kelp, onions, and radishes are cut into 3-4 degrees, and put in the saesongi mushroom kkongji and boil them well
STEP 2/6
When the water boils, lower the heat from high to medium. Boil it for 50 minutes
STEP 3/6
I put it in the refrigerator and filter out the clear water the next day
Mix salt, soy sauce, vinegar, sugar, plum extract and season it
STEP 4/6
Add carrot, onion, mushroom, beef bulgogi, sugar, plum extract, pepper, ginger powder, minced garlic, brewed soy sauce, and stir-fry
Cut the meat with scissors
STEP 5/6
Spread the noodles well in boiling water and boil them (1 to 2 minutes)
When the noodles are soft, turn off the heat and wash them in cold water
STEP 6/6
I pour the broth over the noodles and put the lettuce, cherry tomatoes, eggs and meat on top
It's home-made broth, so it's clean Eat it with bibimjang