Arongsaeng and Arsji are prepared for Arongsaeng Boiled Beef Stew. You don't need to put an alsge as an option.
I bought it online, so it's 2kg of Arongjian and 1kg of Alsji.

Boil arong and alsji in water once to remove impurities.

Since it has a lot of capacity, it is boiling for about 40 to 50 minutes, and impurities are being cooked to some extent.

It's not cooked to the point where blood doesn't come out completely, so take it out if it's cooked properly.

We're going to cook using a Subid machine, so we'll vacuum-pack the meat once it's boiled.
I recommend double vacuum packaging for Arong here. There are cases where the juice leaks out with a single layer of vacuum packaging.

It also vacuums up the egg as well.

And set up the Soubid machine. The temperature is 73 degrees and 16 hours.

Press the meat with another mug, etc. to prevent it from floating.

After 16 hours, trim the enoki mushrooms and chives first and put them in a hot pot.

I will decorate shiitake mushrooms in a pretty star shape.

After 16 hours, it chills the arong in cold water after taking a bath. If you do this, you'll be able to see a little bit more chewy.

And ALS, too. Dip it in cold water
You don't have to do both for too long, but you can leave it in for about 5 minutes and take it out.

Add two 500mL beef bone soups. If you have beef bone broth at home, you can use it, but you need to season it properly.

Cut and decorate the Arongsa and Als in an appetizing slice.

Then, it's done!
Boil and eat in portable induction.

Make sure to eat it with the sauce!!
It's a fantastic taste if you dip Arongjeon and enoki mushroom chives in the cham sauce. :)
It's perfect as a housewarming food, and it's actually a very simple dish after the sovide.
Enjoy your meal.