Changukbap

1. Rinse the Beef brisket thoroughly under cold water. In a large pot, combine the Beef brisket, Dried shiitake mushrooms, Kelp (dashima), and Water. Bring to a boil over high heat, then reduce heat to low and simmer for 1.5 to 2 hours, skimming off any foam that rises to the surface, until the Beef brisket is tender.

2. Remove the Beef brisket, Dried shiitake mushrooms, and Kelp (dashima) from the broth. Strain the broth through a fine-mesh sieve to ensure it is clear. Set the clear broth aside.

3. Once cooled, thinly slice the cooked Beef brisket against the grain. Slice the rehydrated Dried shiitake mushrooms into thin strips. Mince the Garlic and finely chop the Green onion.