Soak the sun in water to drain the blood. Remove the remaining blood by pressing hard with a kitchen towel.

Add the ingredients for the sun and the water and boil. Remove the foam from time to time.

When it boils over high heat, reduce it to medium heat, cover it, and boil it for about an hour.

Remove and tear or slice the broth from the sun. After boiling for about 40 minutes, tear the meat and tear it gently, stop, or boil it a little more to make the meat soft.
Use the meat after tearing it by hand or cutting it with a knife in the opposite direction and refrigerating it in a separate container.

Transfer the broth ingredients to a storage container, put it in the freezer, and when the oil hardens, take it out and use it. If the weather is cold, the oil hardens white even if you leave it on the veranda.

Wrap vegetables, which are ingredients for Yukgaejang, and drain them.

Cut green onions into 4 to 5 centimeters long and divide them into 2 to 4 equal parts.

Slice the radish a little thickly. I should've added radish when I made the broth, but I forgot and added it later. It's more convenient if you put it in when you cook the broth.

Boil radish, kelp, and salt in water.

Place vegetables on a steamer and steam.

The water (vegetable water) steamed vegetables is not thrown away and used as a soup for Yukgaejang.

Dip the boiled taro in water and rinse it several times
Squeeze the water and cut it into bite-size pieces. Cut the thick taro in half.

Put all steamed vegetables and beef in a pot for soup.

Add the seasoning ingredients and mix them with your hands (with sanitary gloves).

Turn on the heat and stir-fry enough ingredients.

Pour only half of the broth and bring to a boil. With the determination not to allow any broth oil, I sifted two and poured the broth. You could use a very fine sieve or cotton cloth.

When the soup boils, add the remaining broth and boil it.

Boil cabbage or water parsley once in a while before eating. Cabbage is soft and water parsley is cool.