1/2teaspoonwhole black peppers (or ground peppers to taste)
2tablespoonssoup soy sauce (guk ganjang, 국간장)(or use more regular soy sauce)
3tablespoonsrice wine or mirin
1piece3-inch square dried kelp(or a bay leaf)
10 to 12Shishito peppers (or other fresh green peppers)Use less and cut into halves if using large peppers
3boiled eggs, peeled
Cut the beef into 2 to 3-inch rectangles.
In a covered medium pot, bring 8 cups of water and the next 6 ingredients to a boil. Continue to boil for 5 minutes over medium high heat.
Drop the meat into the pot. Bring it to a gentle boil, and remove the scum. Reduce the heat to medium. Boil, covered, for about 30 minutes.
Remove the meat. Strain the cooking liquid into a large bowl, and then add 2.5 cups of the liquid back to the pot. (You can save the remaining broth to make a soup or stew later.)
Add the meat and sauce ingredients to the pot. Bring it to a boil over high heat. Reduce the heat to medium, and boil, covered, until the meat is tender and the sauce is reduced to about ⅓, about 20 minutes. You can cook longer if the meat is still not tender enough.
Add the optional dried kelp, peppers and eggs and continue to boil for about 10 minutes. Discard the kelp, and transfer everything else to an airtight container for storage. Cool before storing in the fridge. Shred the meat and pour some sauce over to serve.
Keep it refrigerated in an airtight container. It will keep well up to 7 days. If you want to keep it longer, boil the meat and sauce again after a few days.The meat will become hard in the fridge. You can soften it by leaving the shredded beef out at room temperature for 20 to 30 minutes, or microwave for about 20 seconds to soften.