Combine 1500 g water, 30 g anchovies, and 10 g kelp in a pot for broth.
2
Simmer the broth for 20 minutes, then strain and discard solids.
3
In a bowl, mix 300 g sirloin beef, 30 g garlic, 30 g gochugaru, 60 g gochujang, 45 g soy sauce, 15 g sesame oil, and 2 g pepper for the seasoning paste.
