Hanwoo Beef Shank Jangjorim

Wash the Hanwoo beef shank thoroughly under running water to remove blood, then rinse clean.

Place the beef shank, green onion, onion, washed shiitake mushrooms, whole garlic, bay leaves, and sliced ginger into a pot.

Pour 1 liter of water into the pot.

Start boiling over high heat.

Once the water starts to boil, leave the lid open and boil vigorously for 2-3 minutes to remove the beef's gamey smell.

Skim off the foam and blood to clean it up.

Reduce heat to medium-low, cover with a lid, and boil for 40 minutes.

Flip the beef shank 2-3 times while boiling to ensure it cooks evenly.

After 40 minutes, once the beef is cooked, remove it and place it on a strainer to cool. Do not discard the remaining broth in the pot.

Once the beef shank has cooled, instead of tearing it by hand, use a knife to slice it into bite-sized pieces along the grain.

Pour the skimmed broth back into the pot, add 5 tbsp (or 8 tbsp) of dark soy sauce and 2 tbsp of cooking wine, and bring to a boil.

Add the prepared shiitake mushrooms, whole garlic, sliced ginger, and honey (or sugar) and boil.

Once it starts boiling over high heat, start simmering.

Reduce to medium-low heat and simmer until the liquid has reduced significantly.

Add the sliced beef shank into the pot and simmer to coat the meat so the sauce absorbs well.

Add the thinly sliced garlic and boil for another minute to infuse the aroma.

Finally, sprinkle with a dash of pepper to finish.