|Water||4 Cup (64 tbs)|
|Garlic||1⁄2 Cup (8 tbs)|
|Shishito chile pepper||2 Cup (32 tbs) (Kkwarigochu In Korean)|
|Dried kelp||1⁄2 Teaspoon|
1. 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.
2. Soak the beef chunks in cold water.
3. Put 4 cups of water into a thick-bottomed pot and bring to a boil.
4. When the water boils, drain the beef and put it into the boiling water.
5. Boil it for 50 minutes to 1 hour, until the beef is tender.
6. When the beef is fully cooked and tender, take out the beef chunks and wash and drain them in cold water.
7. Sieve the beef stock through a coffee filter or cheese cloth to get a clear broth.
8. 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 chile pepper, 1 tbs honey, and rest 3 eggs on top.
9. Bring to a boil for 7 minutes over medium high heat.
10. 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.
11. Cook another 10 minutes.
12. Take out the eggs and rinse them in cold water. Crack the shells a bit by gently tapping each egg on your cutting board.
13. Put the eggs back into the pot and stir so they are submerged.
14. Cook another 15 minutes and remove the pot from the heat.
15. Take the eggs out and peel the shells off.
16. Cool it down and keep it in the refrigerator.
How to serve:
1. Take some beef from the container and put it on a serving plate
2. Tear the beef into bite sized pieces.
3. Put some cooked shishito chile pepper, kelp, and sliced egg next to the beef and add some jangjorim juice, too.
Calories 151 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.5%
Saturated Fat 1.3 g6.6%
Trans Fat 0 g
Cholesterol 158.6 mg52.9%
Sodium 73.8 mg3.1%
Total Carbohydrates 22 g7.3%
Dietary Fiber 5.7 g22.7%
Sugars 11.1 g
Protein 8 g15.6%
Vitamin A 101.7% Vitamin C 18.6%
Calcium 6% Iron 11.8%
*Based on a 2000 Calorie diet