Beef Jangjorim

Cut the beef rump in half to make four pieces, then soak in cold water and place in the refrigerator to remove the blood.

Pour 1.5L of water into a pot, add 1 onion, a handful of green onions, a handful of garlic, 1 piece of ginger, and whole black peppercorns, then bring to a boil over high heat.

Once the water boils, add the blood-drained beef rump and boil for 1 hour over high heat.

Turn off the heat and let the meat cool in the pot for 30 minutes.

Shred the cooled beef rump thinly along the grain.

Rinse the shredded beef rump once in cold water, place it back into the pot, and pour in the broth.

Slice the ginger into thick pieces and add about four pieces to the pot.

Add 2 drops of dark soy sauce, 50ml of brewed soy sauce, and 1 tbsp of sugar, then bring to a boil.

Once it starts to boil, simmer for 25 minutes between high and medium heat.

Skim off the beef fat from the edges.

Add the halved shishito peppers and simmer for another 15 minutes.

Add the quail eggs and boil for 2-3 minutes more to finish.