Beef Jangjorim

Pour 6 cups of dried shiitake mushroom soaking water into a pot, bring to a boil, add the blood-drained beef rump, and boil for 10 minutes.

Skim off the foam that forms while boiling using a sieve.

Add dark soy sauce, soup soy sauce, cooking wine, sugar, and plum extract to the pot.

Cover the pot and boil over medium heat for 20 minutes.

Add the boiled eggs whole into the pot.

Add the shishito peppers, sliced green onions, and garlic to the pot.

Slice the dried shiitake mushrooms removed from the soaking water into appropriate sizes and add them.

Slice the Cheongyang chili peppers and red chili pepper and add them to the pot.

Reduce to low heat and boil for another 10 minutes.