Ssukgat Jeongol

Prepare the broth: In a pot, combine dried anchovies for broth, dried kelp for broth, and water for broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain the broth and discard the anchovies and kelp.

Prepare the vegetables: Slice the firm tofu into 1 cm thick rectangles. Slice the onion thinly. Mince the garlic. Cut the green onion into 5 cm lengths. Thinly slice the Korean radish. Clean the enoki mushrooms and fresh shiitake mushrooms, slicing the shiitake if large. Wash the ssukgat thoroughly.

Prepare the beef: If the beef brisket, thinly sliced is not already separated, gently pull apart the slices.