← Nouns Cooking · Korean

Ingredients

• 600 g beef brisket, flank or eye of round, cut into 5 cm chunks
• 1.2 l Water
• ½ Onion
• 7 cloves whole garlic cloves
• 3 slices Ginger
• 1 tsp whole black peppercorns
• 1 piece dried kelp (optional) (optional)
• 120 ml Soy sauce
• 3 tbsp Sugar
• 3 tbsp mirin or rice wine
• 6 Eggs, hard-boiled and peeled
• 10 shishito peppers (or 3 green chillies, halved)

Method

1. Soak the beef in cold water for 20 min to draw out the blood, then drain.
2. Put the beef in a pot with the water, onion, garlic, ginger, peppercorns and kelp. Bring to the boil, skim, then simmer partly covered for 30 min. Remove the kelp and onion.
3. Add the soy sauce, sugar and mirin and simmer for 25 min, until the beef is very tender.
4. Add the eggs and simmer for 10 min, turning them now and then so they colour evenly. Add the peppers for the last 3 min.
5. Let everything cool in the sauce. Shred the beef along the grain into thin strands, halve the eggs and store it all in the sauce in a jar.

Tips

• Keeps for a week in the fridge; spoon the sauce over hot rice with a little butter for a famous quick meal.
• Quail eggs are traditional in many homes; add them peeled for the last 10 min.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari Beyond Kimchee