Boil a pot of yukgaejang

▶️Ingredients
600g of Korean beef brine, 1 bag of bean sprouts, 500g, 1 pack of oyster mushrooms, 200g, 4-5 thick green onions, bracken, taro stem

▶️Sauce Dadaegijang (measured with rice spoon)
6 red pepper oil, 3 minced garlic, stir-fry over low heat until the scent of garlic rises
Add 5 red pepper powder, 3 Korean soy sauce, 1 kosher salt, 1 pepper, and 1 sesame oil and mix.

▶️Recipe
1️⃣Soak in water for 1 hour to drain blood - change the water once or twice in between
2️⃣Put brisket drained with blood in 4L of water, 5 whole garlic cloves, 1 bunch of ginger, 10 whole peppercorns, and 1 green onion and bring to a boil.
3️⃣Remove impurities and boil over medium-low heat for 1 hour
4️⃣After blanching each vegetable, rinse in cold water and remove the water side.
▶️ Blanching the vegetables individually softens the taste of the vegetables, harmonizes well with each other, and removes moisture and fishy smell, making the soup clearer.
5️⃣Take out all the beef and vegetables and remove the oil completely.
6️⃣Put the boiled vegetables, seasoning, and shredded meat in the broth and when it boils, reduce the heat and simmer for 20 minutes over low heat.
7️⃣At the end, season with anchovy sauce and salt.