Beef Jangjorim

Place the beef brisket in a bowl and pour in 300mL of purified water and the cider to draw out the blood.

Pour 1000mL of purified water into a pot, add the blood-drained beef brisket, and parboil it.

In a pressure cooker, add 1500mL of purified water, dried kelp, onion, whole black peppercorns, green onion, soju, ginger, bay leaf, jujube, and the parboiled beef brisket, then boil.

After boiling in the pressure cooker, let it steam.

Remove the cooked beef brisket, let it cool slightly, and shred it finely along the grain.

Add 750mL of the remaining broth to the pressure cooker, then add dark soy sauce, soup soy sauce, plum extract, black sugar, mirin, starch syrup, peeled whole garlic, and the shredded beef brisket.

Close the pressure cooker lid and boil over medium heat.

Open the lid and let it steam.

Open the lid again, add the shishito peppers and sliced red chili peppers, and reduce further over medium heat.