Jangjorim (Korean Braised Beef)

Rinse the Beef eye of round under cold water. Cut the Beef eye of round into large, roughly 5cm chunks.

Place the beef chunks in a pot, cover with cold water, and bring to a boil. Skim off any foam that rises to the surface. Boil for about 5-7 minutes, then drain the water and rinse the beef thoroughly under cold water to remove impurities.

In a clean pot, combine fresh Water, Soy sauce, Sugar, Garlic cloves, sliced Ginger, Green onions, Black peppercorns, and Dried shiitake mushrooms.