Braised Beef in Soy Sauce (Jangjorim)

Steps

1. 1
   Trim excess fat from the beef and cut into approximately 2-inch (5 cm) chunks.
2. 2
   Place beef in a pot with water and bring to a boil. Skim off any foam and impurities that rise to the surface. Briefly simmer, then remove and rinse the beef thoroughly. Also rinse out the pot.
3. 3
   Return the cleaned beef to the pot with 4 cups of fresh water. Cover and simmer over medium heat for 50 minutes until the beef becomes tender.
4. 4
   While the beef simmers, prepare the aromatics: cut the onion into large pieces, peel the garlic cloves, and optionally soak the chilies in cold water to reduce their heat level.
5. 5
   After 50 minutes, add the soy sauce, remaining water, onion, garlic cloves, and chilies to the pot. Continue simmering over medium heat for another 20 minutes.
6. 6
   Allow the dish to cool completely. Once cooled, shred the beef into thin strands. The finished braise should have a clear, light broth with minimal oil.
7. 7
   Transfer to an airtight container and refrigerate. Store for up to one week and serve with rice as a side dish.