Cookwares

• Saucepan
• Skimmer
• Hob

Method

1. 1Step : Prepare the ingredients, clean and peel the taro.
   
2. 2Step : Boil the beef for 20min in 1.5L of water. Skim off the foam
   
3. 3Step : Add the kombu seaweed and radish. 10min later, remove the seaweed.
4. 4Step : Continue boiling the beef and radish for 30min
5. 5Step : Remove the beef and radish, keeping the broth of course
6. 6Step : Cut the beef, add 2 tbsp of soy sauce and the minced garlic. Mix
   
7. 7Step : The taro After washing it well, it remains bitter. To fix this boil for 5min - in rice water or - in water with 1 spoonful of Doenjang (similar to Miso, fermented soybean paste). Rinse
   
8. 8Step : Add 200ml of water to the previous broth, add the meat and taro. Let it boil for 10min
   
9. 9Step : Serve with rice, kimchi, and the radish (season with sesame oil, for example).
10. 10Step : 맛있게 드세요. 행복한 추석 되세요!