Beef Shank Jangjorim

Soak the beef shank chunks in cold water for about 30 minutes to draw out the blood.

Add 2 liters of water to a pot, then add the carrot, whole black peppercorns, and cabbage.

Add the soaked beef shank to the pot, boil, skim off the foam, and cook for 40 minutes.

Remove the boiled beef shank, let it cool slightly, then tear or cut it into bite-sized pieces.

In a separate pot, boil water with sea salt and eggs, then peel the eggs.

Add the beef shank broth to a pot and add the roughly chopped onions.

Add soy sauce, mirin, rice wine, and sugar to make the jangjorim sauce and bring to a boil.

Add the prepared beef shank and broth to the pot and boil.

When the onions are half-cooked, add the boiled eggs and simmer over low heat until the onions are fully cooked.