Beef Jangjorim

Cut the beef into 4 pieces and soak in cold water with 2 tbsp of sugar to draw out the blood.

Rinse the beef and soak it in fresh cold water.

In a pressure cooker, add 1.5L of water, beef, radish, shiitake mushrooms, pear, green onion, whole garlic, chili seeds, and whole black peppercorns to boil.

Close the pressure cooker lid and cook on high heat once the weight starts to whistle.

Reduce to medium heat and continue to cook.

Turn off the heat and let it sit to steam.

Remove the beef, let it cool, then shred it into bite-sized pieces; keep the pressure cooker broth separately.

In the prepared broth, add dark soy sauce, plum extract, starch syrup, mirin, sugar, and quail eggs, then bring to a boil.

Add the shishito peppers and shredded beef, then simmer until reduced.