Beef Jangjorim (Soy-Braised Beef)

Place 700g of beef shank in a bowl, add a heaping tablespoon of flour and a basin of water (about 400ml), and wash it by massaging it gently.

Soak in the flour water for 5 minutes to draw out the blood, then rinse thoroughly in cold water.

Place the prepared beef shank in boiling water and blanch for about 3 minutes to remove odors, then rinse in cold water.

Slice the beef shank against the grain, not too thick, and place in a pot.

Pour 3 cups (600mL) of bottled water into the pot, turn on the heat, and add sliced green onion and Cheongyang chili pepper.

Skim off the impurities that rise to the surface with a spoon.

After skimming the impurities, boil for another 5 minutes.

Add 7/10 cup (140mL) dark soy sauce, 2 tbsp soup soy sauce, 1/3 cup (70mL) mirin, and 1 tbsp raw sugar, then reduce heat to medium-low and boil for 5 minutes.

Open the lid and add 200g of boiled bracken (soaked from the previous evening and boiled for 20 minutes that morning), 15 cloves of garlic, and 1 green onion, then boil for 20 minutes.

Open the lid and add the previously sliced Cheongyang chili pepper and 1 tbsp grain syrup.

Reduce heat to medium-low and boil for another 5 minutes.

Open the lid, add 2 pinches of black pepper (about three light shakes), mix gently, and the beef jangjorim is complete.