STEP 1/9
Drain beef blood in cold water for about 30 minutes.
STEP 2/9
Cut the beef into appropriate pieces.
STEP 3/9
Pour enough water to cover the meat in a pot, add soy sauce 2T, mirin 1T, sugar 1T, ginger syrup, whole garlic and pepper, and bring to a boil over high heat.
STEP 4/9
When it boils, remove any impurities that float on top, cover and cook over low heat for 40 minutes.
STEP 5/9
Let the cooked meat cool. Let cool and tear thinly in the direction of the grain.
STEP 6/9
Filter the water that has been boiled in soy sauce through a filter.
STEP 7/9
Add the sauce and meat to the sieve and cook.
STEP 8/9
Add 1T of soy sauce and 1/2T of sugar to control the liver.
STEP 9/9
If you boil it down to high heat, it's done.
- It has to be cooked thoroughly to rip it well in the direction of the grain, making it a Bonjuk-style Jangjorim.
- It's delicious even if you mix it with rice after adding more water and seasoning.
- It's delicious even with chili peppers.