Yukjeongol

Slice 300 g sirloin beef thinly and marinate with 25 g garlic, 50 g soy sauce, and 15 g sesame oil.

Slice 150 g radish, 200 g napa cabbage, 100 g enoki mushrooms, 100 g shiitake mushrooms, 50 g onion, and 200 g firm tofu.

In a pot, combine 1000 g beef broth, 10 g gochugaru, 30 g Gochujang, 2 g pepper powder, and the marinated beef.