It's a brisket that's often used for soup or stew! I think it's best to make soup or stew with brisket. These days, there are many places that sell cuttings for soup, so I think it would be good to buy them and use them. Remove the blood from the bite-sized brisket with a kitchen towel.

Add minced garlic, red pepper powder, salted sesame oil, and cooking wine to the brisket I left it at room temperature for about 10 minutes.

I used fish sauce instead of sand lance extract. Fish soy sauce is the middle taste of fish sauce and soy sauce. It is less fishy and has a good flavor, so it is often good for stew dishes.

I'll mix it well and leave it at room temperature for a while to prepare the vegetables.

Please prepare the radishes by slicing them thinly with a piece of wax.

Put the marinated brisket in a pot and stir-fry it over medium heat so that it doesn't burn It will smell like chili oil. Put in the radish then. Mix it evenly

You can add kelp stock or anchovy stock. I didn't have it, so I just added water. Pour enough water and simmer over high heat, cover and simmer for about 10 minutes.

When the radish is cooked to a certain extent, I prepared it by cutting green onions and cheongyang peppers while boiling for 10 minutes. I prepared green onions by cutting them into 2 to 3 long pieces and cutting them into 5-6 centimeters long pieces. I prepared Cheongyang chili peppers diagonally I don't really like using pepper. But I'm using Cheongyang chili instead It has a clean aftertaste It's good for a little bit of acridness, and it's good for the greasy taste. Add green onions and cheongyang red pepper, put it on high heat again, and when it boils, lower the heat a little bit, close the lid, boil it for about 20 minutes, and season it with the last Korean soy sauce.