Jangjorim

Rinse the 500g Beef eye of round under cold water. Place the Beef eye of round in a pot, cover with fresh cold water, and bring to a boil. Skim off any foam, then reduce heat and simmer for 10 minutes to remove impurities. Drain the Beef eye of round and rinse again.

In a clean pot, combine 100g Soy sauce, 500g Water, 50g Garlic cloves, 15g Ginger (sliced), 20g Sugar, and 2g Black peppercorns.

Add the rinsed Beef eye of round to the braising liquid. Bring to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes, or until the Beef eye of round is tender.