Back to 6 servings Beef 1.5 pounds beef shank or brisket, cut into 2-inch chunks; flank or chuck also work 6 quail eggs, or 3 regular eggs; hard-boiled and peeled 6 ounces shishito peppers, optional; bell or Anaheim peppers suit a milder dish Broth 0.5 medium yellow onion, halved 2 stalks scallions, white parts only 6 ounces Korean radish (mu), about 1/4 to 1/3 of a radish, in big chunks 7 cloves garlic, smashed 3 slices ginger, about 1-inch rounds 0.5 teaspoon whole black peppercorns 8 cups water, cold, for the broth Sauce 5 tablespoons soy sauce 2 tablespoons soup soy sauce (guk ganjang), regular soy sauce can replace it 3 tablespoons sugar 3 tablespoons mirin or rice wine 1 piece dried kelp, 3-inch square, optional; bay leaf can substitute
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1 Step 1: Soak the beef in cold water for 30 minutes, then drain and rinse. Cut into 2-inch chunks if not already done.2 Step 2: Combine 8 cups cold water with the onion, scallions, radish, garlic, ginger and peppercorns. Bring to a boil, cover, and boil over medium-high heat for 5 minutes.3 Step 3: Add the beef, skim off any scum, then cover and simmer over medium heat for about 30 minutes until the meat begins to soften.4 Step 4: Remove the beef and strain the broth through a fine strainer. Return the beef and 2.5 cups of the strained broth to a clean pot; save the rest of the broth for another soup or stew.5 Step 5: Add the soy sauce, soup soy sauce, sugar, mirin and kelp (if using) to the pot. Bring to a boil over high heat, then cover and simmer over medium heat for about 20 minutes until the meat is tender and the sauce has reduced to about one third.6 Step 6: Add the shishito peppers and chilled hard-boiled eggs. Boil for about 10 minutes, then discard the kelp. Cool the pot, then refrigerate the beef, eggs, peppers and sauce in an airtight container.7 Step 7: Shred or slice the beef and serve at room temperature or warm, with the eggs, peppers and sauce, or over rice.getsaucepan.com/r/2cde366d-c01b-5d0f-aa7d-cf5d6445d897
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