High-Speed Beef Shank Jangjorim

Lightly remove the blood from the beef shank, and use a knife to cleanly remove fat chunks and connective tissue.

Place the trimmed beef shank in a pot and pour in enough water to just cover it.

Add 5 tbsp of mirin, 5 tbsp of soy sauce, 3 tbsp of sugar, 3-4 tbsp of alcohol (soju or cheongju), half an onion, green onion, dried chili, and 10 whole peppercorns to the pot.

Start boiling over high heat, and when foam rises, skim it off cleanly.

Reduce the heat to low, cover the pot, and boil for 20 minutes until the shank is cooked.

While the meat is boiling, slice the radish and potato into 0.5cm thick slices.

Place the sliced radish and potato in a bowl, add 1/2 tbsp of salt and 1/2 tbsp of sugar, and pickle them slightly.

Remove the beef shank from the pot after the initial 20-minute boil and let it cool slightly.

Slice the boiled beef shank into thin, bite-sized pieces.

Remove all the remaining ingredients and spices from the broth and sauce in the pot to create a clean broth.

Place the sliced beef shank at the bottom of the pot.

Place the prepared radish and potato on top of the meat, and add the broth, green onion, and a drop of oil.

Drizzle one or two swirls of starch syrup or oligosaccharide.

Add 1/2 tbsp of dark soy sauce (Lao Chou) to give it a vivid color.

Simmer slowly for about 30 minutes so the ingredients become tender and the seasoning penetrates well.