Eobokjaengban

1. Prepare the broth: In a large pot, combine Beef brisket, Radish, Green onions (for broth), 20g Garlic (for broth), Jujubes, Ginseng root, and Water. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the Beef brisket is tender. Skim off any foam. Remove the Beef brisket, Radish, Green onions, Garlic, Jujubes, and Ginseng root from the broth. Strain the broth through a fine-mesh sieve and season with 30g Soy sauce, Salt, and 3g Black pepper. Keep the broth hot.

2. Prepare the beef cuts: Once cooled, thinly slice the cooked Beef brisket. Blanch Beef tripe, Beef tongue, Beef flank, and Beef tendon in boiling water for 5-10 minutes, then rinse thoroughly. Thinly slice the Beef tripe, Beef tongue, and Beef flank. Cut the Beef tendon into bite-sized pieces.

3. Make the meatballs: In a bowl, combine Ground beef, Firm tofu, 50g Onion, 10g Garlic (for meatballs), 15g Soy sauce, 5g Sesame oil (for meatballs), and 2g Black pepper (for meatballs). Mix well and form into small, bite-sized meatballs. Briefly blanch the meatballs in the hot broth until cooked through, then set aside.