Beef Soy Sauce Braise (Jang-jorim)

Cut the beef shank into chunks and soak in cold water to remove the blood.

Pour water into a pot, bring to a boil, add salt, blanch the beef shank for about 2 minutes, then rinse in cold water.

Boil the quail eggs in a pot and prepare them.

Place the beef shank, dried kelp, dried shiitake, green onion, garlic, ginger, Cheongyang chili pepper, onion, and whole black peppercorns in a pot and boil.

Remove the dried kelp first, reduce the heat to medium, and continue to boil.

Add the seasoned soy sauce, rice wine, brown sugar, garlic, and shishito peppers and simmer over medium heat.

Add the quail eggs and the specified amount of quail eggs, and continue to simmer over medium heat.

Once the ingredients are well-cooked and the flavors have infused into the broth, turn off the heat to finish.