Cut vegetables and tofu into bite-size pieces. Slice the boiled conch thinly, and cut it into small pieces if you want to add the dalgae.
(A live conch can be used by dissolving a tablespoon of soybean paste in boiling water, boiling it for about 15 minutes, losing weight, washing it well, and cutting it. The refrigerator that is boiled and sold is cut right away. Put a little salt in cold water, defrost it, and cut it.)

Add 800ml of water to the chopped beef (Yangjimori) and boil the broth. Make sure the soup is well-brewed and the meat is tender (about 30 to 40 minutes, make 500ml of broth) and add 2 tablespoons of soybean paste, 1 tablespoon of red pepper paste, 1 tablespoon of red pepper powder, and 1 tablespoon of garlic. (You can use commercial broth such as Bi x Go Galbitang.). However, the commercial broth can be salty because it is seasoned, so add water and reduce the amount of soybean paste and red pepper paste.)

When the soup boils, add onions first.

When the onion is cooked to a certain extent and the soup boils, add the conch and pumpkin one by one.

When the vegetables are cooked to a certain extent, add tofu, green onions, and cheongyang peppers.

Boil the tofu only until the seasoning is soaked (about 2 to 3 minutes) and then add the dallae and boil it for another minute.
If you put in dalae, it has a refreshing taste and smells good, so I recommend you to it.