Ingredients
1/2 lb Beef Top round (or shank or eye round)
2 packs Quail’s eggs (One pack holds 28 eggs)
4 Big pieces White radish
1 Small onion (peeled and with the ends cut off)
1 stalk Green onion
1 t Ginger powder
2 t Pepper
1 t Salt
2 t Refined rice wine
5 cups Water
Dried kelp (10*12cm size) and 1 cup water
4 cup Soy sauce
4 t Sugar
1 Green chili

Preparation
1. Soak the beef in cold water for about 1 hour to get rid of the blood.
2. Soak the kelp in 1 cup of water for about 1 hour.
3. Add quail’s eggs to boiling water for 2-3 minutes with 1 tsp of salt.
4. Empty the hot water and cool the eggs with cold water.
5. Put the beef, radish, spring onion, and onion in the pot. Add the 5 cups of water and add the pepper, ginger powder, and rice wine.
6. Boil it for 15 minutes.
7. While it is boiling, peel the egg shells.
8. Strain the broth. (We will need 2 cups of broth from this and the beef. Throw out the rest of the veggies.)
9. Tear the beef with your hands by following its shape. (I slice the beef with a knife first to tear it easier.
10. Rinse the eggs in cold water just in case some bits of shells stuck on them.
11. Put the 2 cups of broth and 1 cup of kelp soaked water into the pot.
12. Add the soy sauce and sugar.
13. Boil it.
14. When it starts to boil, add the quail’s eggs, torn beef, and green chili.
15. Boil it on medium heat until half the sauce disappears. (Stir it every 3 minutes.)
16. Cool it down for about 1 hour.
17. Serve on a dish

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