Gyeongsang-do Guksu

Rinse 500g Beef Brisket under cold water. In a large pot, combine the 500g Beef Brisket, 2000g Water, 20g Dried Anchovies, 10g Dried Kelp (Dashima), 150g Korean Radish (Mu), 30g Garlic Cloves, and 50g Green Onions (for broth). Bring to a boil, then reduce heat and simmer for 1 hour, skimming any foam.

Remove the 500g Beef Brisket, 20g Dried Anchovies, 10g Dried Kelp (Dashima), 150g Korean Radish (Mu), 30g Garlic Cloves, and 50g Green Onions (for broth) from the broth. Strain the broth through a fine-mesh sieve and set aside. Shred the cooked 500g Beef Brisket into thin strips and set aside.

Prepare the dadaegi (seasoning paste): In a small bowl, combine 40g Gochugaru (Korean Chili Flakes), 30g Gochujang (Korean Chili Paste), 20g Garlic (minced), 40g Soy Sauce (Guk Ganjang), 15g Sesame Oil, and 2g Black Pepper (ground). Mix well until a thick paste forms.