Raw Soy Sauce Jangjorim (Braised Beef)

Soak the brisket in cold water to draw out the blood, then rinse once in clean water to prepare.

Pour enough water into a pot, add the brisket, cover with a lid, and boil over medium heat.

Once the brisket is well-boiled, tear it into bite-sized pieces along the grain.

Add 500ml of water and 500ml of dark soy sauce to a pan, bring to a light boil, then turn off the heat.

Place the boiled brisket into the soy sauce mixture, store in the refrigerator, and take it out after some time to enjoy.