Gyeongsang-do bibim guksu (cold broth)

Place beef brisket, Korean radish, dried kelp (dashima), and dried anchovies into a large pot with water. Bring to a boil, then reduce heat and simmer for 40 minutes.

Remove the dried kelp (dashima) after 10 minutes of simmering to prevent bitterness.

After 40 minutes, remove the beef brisket, Korean radish, and dried anchovies from the broth. Strain the broth through a fine-mesh sieve to ensure clarity. Let the broth cool completely, then chill in the refrigerator until very cold.