Jangjorim Braised Beef Soy Sauce

Rinse the beef thoroughly under cold water. Cut the beef into large chunks, about 5-6 cm in size.

Place the beef chunks in a pot and add enough cold water to cover them. Bring to a rolling boil over high heat, then reduce heat and simmer for 5 minutes, skimming off any foam or impurities. Drain the beef and rinse it again under cold water to clean.

In a clean large pot, combine the 1000 ml water, soy sauce, mirin, sugar, whole peeled garlic cloves, a 20g slice of ginger, and the white/light green parts of the green onions. Add the dried kelp piece. Bring the liquid to a boil.

Add the blanched beef to the boiling braising liquid. Once it returns to a boil, reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the beef is very tender.

After 60 minutes, add the pre-boiled quail eggs to the pot. Continue to simmer for another 15 minutes, allowing the eggs to absorb the sauce.

Remove the dried kelp, ginger slice, and green onion pieces from the pot. If the sauce is too watery, remove the beef and eggs, then reduce the sauce over medium-high heat until it slightly thickens to your desired consistency.

Shred the beef into smaller pieces or cut them against the grain if preferred. Return the beef and eggs to the sauce. Serve warm, garnished with freshly chopped green onions, alongside rice.