Beef Jangjorim

Soak the beef eye of round in water for 30 minutes to remove the blood, then wash it thoroughly.

Place the beef eye of round in a pot, pour in enough water to cover it, and boil it briefly.

Rinse the parboiled beef eye of round thoroughly under running water.

Pour 1.5 liters of water into a pot and add the beef eye of round, green onion, onion, dried kelp, whole black peppercorns, and ginger to boil.

Prepare the whole garlic cloves and cut the larger shishito peppers in half.

Slice the two red chili peppers diagonally.

When the liquid has reduced, turn off the heat and remove only the beef eye of round to let it cool slightly.

Strain the broth from the pot using a sieve to use it again.

Shred the slightly cooled beef eye of round into bite-sized pieces.

In a pot, add the broth, dark soy sauce, soup soy sauce, sugar, cooking wine, prepared whole garlic cloves, and the shredded beef eye of round, then bring to a boil.

Start by boiling over high heat, then reduce to low heat and let it simmer.

Add the shishito peppers and continue to simmer over low heat until the garlic is cooked and the flavors have penetrated well.

Finally, add the red chili peppers and boil briefly to finish.