Cut the beef into 2-3 inch squares and soak in cold water for 30 minutes
In a pot add water, scallions, onion, ginger, garlic, and Korean radish. Boil for 5 minutes
Add the beef, cover and boil for 1 hour on medium heat
Mix together soy sauce, mirin, sugar, and black pepper
After 1 hour, remove the beef from the pot and rinse. Strain the broth through a coffee filter. We want to get the broth as clean as possible so that there isn't any solidified fat in the sauce after we store it in the refrigerator
Clean out the pot. Throw in the beef, shishito peppers, quail eggs, dried kelp, seasoning sauce, and 2 cups of the strained beef broth.
Cover and cook on medium heat
After 5 minutes, take out the quail eggs and peel them
Add the eggs back in and continue braising until the sauce has reduced by about 2/3 (Total braising time = about 30 minutes)
Let it cool and then shred the beef. Serve right away or store in the fridge for up to 1 week
Jang jorim can be eaten cold, but if you prefer it to be more tender, microwave it before serving.
You can use the rest of the beef broth so don't throw it away! I used mine to make jook (congee).
I don't add garlic to my jang jorim, but if you like garlic like that, add some whole garlic during the braising process.