Janchi Guksu (Traditional Wedding Style)

1. Prepare the broth: In a large pot, combine dried anchovies, dried kelp, Korean radish, yellow onion, 15g of dried shiitake mushrooms, beef brisket, and water. Bring to a boil, then reduce heat and simmer for 40 minutes. Skim off any foam. Strain the broth, discarding solids. Season the clear broth with 20g of soy sauce and 5g of salt. Set aside.

2. Prepare beef sirloin topping: Slice beef sirloin very thinly. In a bowl, marinate the beef sirloin with 15g of soy sauce, 5g of sugar, 10g of minced garlic, 5g of sesame oil, and 1g of black pepper for 15 minutes. Heat 5g of vegetable oil in a pan and stir-fry the marinated beef sirloin until cooked through. Set aside.

3. Prepare egg garnish (jidan): Separate the egg yolks and egg whites from the eggs. Whisk each portion separately with a pinch of salt (approx. 1g total). Heat a lightly oiled pan (5g vegetable oil) over low heat. Pour thin layers of egg yolk mixture to make thin omelets, then repeat with egg white mixture. Cook until set, then cool. Slice the cooked egg yolk and egg white omelets into thin strips or diamond shapes. Set aside.