Beef Jangjorim

Cut the 600g of beef shank into about three pieces so that no blood drains out.

Place the beef shank in a mixing bowl, add one tablespoon of flour and a bowl of water.

Massage the beef in the mixing bowl for 5 minutes to remove the blood.

Rinse the beef shank in water, place it in a pot, and pour in enough water to cover it.

Turn on the heat and boil for 2 minutes as a preliminary step to remove impurities.

Remove the parboiled beef shank, rinse it quickly in cold water, and place it back into the pot.

Place the boiled beef shank on a cutting board and slice it against the grain into bite-sized pieces.

Put the sliced beef shank back into the pot and pour in 3 cups (600mL) of water.

Cut the green onion into 3cm lengths and cut the shishito peppers in half.

Add the sliced green onion and 15 whole garlic cloves to the pot.

Add 140mL of dark soy sauce, 2 tablespoons of soup soy sauce, 70mL of mirin, and 1 tablespoon of raw sugar.

Close the lid and simmer over medium-low heat for 20 minutes.

After 20 minutes, open the lid, remove the green onion and any impurities, and add 1 tablespoon of corn syrup.

Add about two pinches of black pepper and stir.

Add the sliced shishito peppers.

Simmer for a total of 25 minutes (including the 2 minutes of parboiling and 20 minutes of medium-low heat) to finish.