INGREDIENTS
1 pound of beef (flank steak or round part)
Soy sauce
Water
Honey
Garlic
Eggs
Shishito peppers
Dried kelp.
DIRECTIONS
- Prepare 1 pound (about 450 grams) of beef (flank part or round part) and cut it along the grain into 2×3 inch sized chunks.
- Soak the beef chunks in cold water.
- Put 4 cups of water into a thick-bottomed pot and bring to a boil.
- When the water boils, drain the beef and put it into the boiling water.
- Boil it for 50 minutes to 1 hour, until the beef is tender.
- When the beef is fully cooked and tender, take out the beef chunks and wash and drain them in cold water.
- Sieve the beef stock through a coffee filter or cheese cloth to get a clear broth.
- Put the beef chunks into the pot and add 2 cups of broth, ¾ cup soy sauce, ½ cup of garlic cloves, a few strips (4×5 cm) of dried kelp, 2 cups of shishito peppers, 1 tbs honey, and rest 3 eggs on top.
- Bring to a boil for 7 minutes over medium high heat.
- Open the lid and turn the eggs over so that the egg yolks will be in the center of the eggs when they are cooked.
- Cook another 10 minutes.
- Take out the eggs and rinse them in cold water. Crack the shells a bit by gently tapping each egg on your cutting board.
- Put the eggs back into the pot and stir so they are submerged.
- Cook another 15 minutes and remove the pot from the heat.
- Take the eggs out and peel the shells off. You will see the beautiful pattern!
- Cool it down and keep it in the refrigerator.
How to serve:
- Take some beef from the container and put it on a serving plate
- Tear the beef into bite sized pieces.
- Put some cooked shishito peppers, kelp, and sliced egg next to the beef and add some jangjorim juice, too.
Source : Maangchi
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