Jangjorim (soy-braised beef with eggs and green chili peppers)

Cut the beef into pieces about 7 cm by 4 cm and soak in cold water to remove the blood.

Bring four cups of water to a boil in a pot and add the beef.

Cut large green chili peppers in half, wash and drain.

Rinse the beef in cold water, return it and cook over medium-high heat.

Strain the broth through a coffee filter for a clear broth.

Combine two cups of broth with the beef, soy sauce, half a cup of garlic, about two cups of green chili peppers, kelp strips, the eggs and about a tablespoon of honey; boil.

Crack the hot eggs by tapping on the sink or cutting board, return them carefully and cook more.

Let cool, cover with the lid and refrigerate.