Beef Soy Braise (Jangjorim)

Cut the beef eye of round into sizes suitable for placing in a pot.

Place the cut beef in a pot and pour in water.

Add ginger extract, whole black peppercorns, green onion, and onion scraps to the pot and bring to a boil.

Once the water boils, reduce to medium heat, cover with a lid, and boil to remove the meat's gamey smell and impurities.

Reduce to medium-low heat and cook the meat thoroughly.

Check if the meat is cooked, remove it, and let it cool slightly.

Tear the cooked meat along the grain into bite-sized pieces.

Remove the stems from the shishito peppers and cut them once or twice if they are large.

Slice the garlic cloves.

Add the dark soy sauce to the pot that already contains the seasoning and beef broth.

Add the torn meat and bring to a boil.

Add the sliced garlic and shishito peppers and boil together so the broth permeates the ingredients.

Boil a little longer until the seasoning is well absorbed and the shishito peppers are cooked to your liking.