Cut the beef into appropriate sizes, soak it in cold water for about 30 minutes to drain the blood, then pour plenty of water and start boiling.

Then it boils and bubbles come up. Blood and dregs. You have to take it out well so that it doesn't smell bad and it's clean. Otherwise, the soup becomes murky and sticks to the edge of the pot, making it very messy. Keep rolling until it doesn't foam.

Then boil it for about 2 hours on low heat. The meat will be soft, right?The meat is soft when boiled in plain water for a long time. When soy sauce is added, it hardens quickly before it becomes soft.

Remove the well-cooked meat, cool it, and tear it to pieces along the grain.

Put meat, boiled eggs, kkari pepper, and whole garlic in a pot again, add dark soy sauce and soup soy sauce to suit your taste, add sugar 1, cooking wine 1, and pepper powder, and boil down the peppers and garlic until they are cooked. I make it a little bland. I like it less salty.