Gungjung sinseollo

1. Prepare the beef broth: Rinse the Beef brisket thoroughly. In a large pot, combine Beef brisket, Water, Korean radish, Garlic cloves, Green onion white parts, and Black peppercorns. Bring to a boil, then reduce heat and simmer for 1.5-2 hours until the Beef brisket is tender. Remove the Beef brisket and set aside. Strain the broth through a fine-mesh sieve, discarding solids. Season the broth with 10g Guk-ganjang and 1g Salt. Slice the cooked Beef brisket thinly into bite-sized pieces.

2. Prepare beef meatballs (Wan ja): Squeeze excess water from the Firm tofu. In a bowl, combine Ground beef, Firm tofu, 10g Guk-ganjang, 5g Minced garlic, 5g Sesame oil, 1g Ground black pepper, and Egg white. Mix well until thoroughly combined. Form the mixture into small, bite-sized balls. Lightly coat each meatball with Wheat flour. Heat 10g Vegetable oil in a pan over medium heat and pan-fry the meatballs until golden brown on all sides and cooked through. Set aside.

3. Prepare marinated beef slices: Thinly slice the Beef sirloin. In a bowl, marinate the Beef sirloin with 5g Guk-ganjang, 5g Minced garlic, 5g Sesame oil, and 1g Ground black pepper for 15 minutes. Heat 5g Vegetable oil in a pan and quickly pan-fry the marinated Beef sirloin until just cooked. Set aside.