Wash and prepare vegetables: slice onion and carrot, chop chives into 4-5 cm pieces, and prepare enoki mushrooms.

Prepare the broth by boiling kelp and anchovies in a pot. Remove kelp after it releases its essence, then simmer for 15 minutes.

Lay sliced beef brisket flat and place onion, chives, carrot, and enoki mushrooms on top.

Roll the beef brisket with vegetables to form rolls. No need to secure them; they will stick naturally.

Place bean sprouts at the bottom of a pot or earthenware dish. Add any leftover vegetables on top.

Arrange the beef rolls neatly in a circular pattern on top of the vegetables.

Pour prepared broth over the rolls until they are almost submerged. Season with soy sauce and salt to taste.

Cover the pot and simmer until the beef is cooked and vegetables are tender.