Eolgali Soybean Paste

Ingredients (measured with rice spoon)
1 layer of dried fish (1.5kg), 5-6 pieces of soybean paste (saltness of soybean paste, adjust the amount of soybean paste according to your taste), 10 Cheongyang peppers, 2 green onions, 1-2 red pepper powder, 3 heaps of minced garlic, 200-300g Korean beef brisket ( Satae, national street available), anchovy broth 2L
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▶️Recipe
1. Remove the outer leaves and cut the stem.
2. When the water boils, boil it until it dies (5-7 minutes)
3. Rinse several times in cold water and squeeze out the water.
4.Put the anchovy broth into the pot and when it boils, dissolve the soybean paste and add the blanched fish.
5. When it boils, add beef and boil
6. Add green onion, red pepper, minced garlic, and red pepper powder
7. Close the lid and simmer over medium-low heat for 30 to 40 minutes.
(Open the lid once or twice and stir)
8. When you tear it by hand, it is finished if it is cut smoothly so that you cannot feel the fibers.
▶️Blanch the eolgae to remove the fresh smell and moisture, making the soup clearer.
▶️If you have a small number of people, break it down into small pieces and freeze it.