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1. Make a broth with water, kelp, anchovies, green onion, dried chili peppers, and rice wine. Simmer for 20 minutes. 2. Season the broth with red chili pepper flakes, red chili paste, Korean soy sauce, garlic, and black pepper. 3. Prepare thinly sliced beef, vegetables, and noodles. Set up the hot pot on a portable stove with the ingredients and dipping sauce.

Author

avisenic

Language

EN