Heotjesatbap

Rinse beef brisket. Place beef brisket, Korean radish, dried kelp, and water in a large pot. Bring to a boil over high heat, then reduce heat to low and simmer for 1 hour.

Remove beef brisket, Korean radish, and dried kelp from the pot. Strain the broth through a fine-mesh sieve. Shred the cooked beef brisket into thin strips. Slice the cooked Korean radish into thin pieces. Season the strained broth with 5g fine sea salt and keep warm.

To prepare Fresh spinach namul: Blanch fresh spinach in boiling water for 30 seconds. Immediately drain and squeeze out excess water. Chop the spinach roughly. In a bowl, season the spinach with 5g soy sauce, 5g sesame oil, 2g toasted sesame seeds, and 2g minced garlic. Mix well.