Beef and Shiitake Mushroom Jangjorim

Pour water into a pot and add salt when it boils vigorously.

Add the dried kelp to the boiling water, boil for about 5 minutes to make a broth, and then remove the kelp.

Add whole black peppercorns, whole garlic, radish, onion, apple, green onion, and ginger to the vegetable broth to make the base.

Add half of the sliced Cheongyang chili peppers to the broth, and cut the shiitake mushrooms into large pieces, selecting the caps and long stems.

Add 3 tbsp of cooking wine and 3 tbsp of plum extract.

Close the lid and boil for about 20 minutes to complete the vegetable broth.

Strain the completed vegetable broth through a sieve to collect only the clear broth.

Add 1/2 cup of soup soy sauce and 1 cup of seasoned soy sauce to the strained broth and bring to a boil.

Cut the beef for jangjorim (eye of round) into bite-sized pieces and add them to boil together.

Add the prepared shiitake mushrooms and boil together.

Place the finished beef and shiitake mushroom jangjorim in a bowl and sprinkle with sesame seeds and sesame oil to finish.