Jangjorim

Method

1. 1 Soak the beef shank in cold water for 20 minutes to remove the blood, then blanch for 3 minutes and rinse.
2. 2 Boil the beef shank with onions and peppercorns for 40 minutes, or until a toothpick inserted is easily pierced, reserving the broth.
3. 3 Remove the meat from the pot and let it cool, then shred or slice it into strips along the grain.
4. 4 Boil water with soy sauce, sugar, whole garlic cloves, and chili peppers, then add the meat and simmer over low heat for 20 minutes.
5. 5 Boil the eggs until the yolks are still runny for 8 minutes, peel them, and then add them to the stew pot for another 5 minutes to give them color.
6. 6 Turn off the heat, let it cool in the braising liquid until the flavors are absorbed, refrigerate, and eat gradually with hot rice.

With an appliance

• Pressure cooker 1 hr

  Replace step 2: high-pressure boil the beef shank for 15 minutes, then release the pressure naturally; keep the broth for step 4, as this broth is more concentrated, so add 150 ml of water.