Shredded soy-braised beef (jang jorim)

Instructions

1. Cut the beef into 5–6 cm (2–2½ in) chunks against the grain. Transfer the meat to a large saucepan and fill with enough water to cover. Bring to a rolling boil over high heat. Skim off any impurities that rise to the surface, then reduce the heat to low, cover the pan, and simmer for 1 hour. Test the beef by piercing it with a fork. It should go through with a little resistance.
2. Add the remaining ingredients except the chillies. Bring to the boil over high heat, then reduce the heat to low, remove the lid and simmer for 30 minutes.
3. Meanwhile, cut the chillies in half lengthways and remove the seeds and membranes. Add the chillies to the pot and simmer for a further 15 minutes or until the beef is tender. By now, a fork should easily pierce the meat and the liquid should have reduced to one-third of its original volume.
4. Remove from the heat and, using two forks, shred the meat into bite-sized chunks so it soaks up the sauce. Leave the beef to cool to room temperature, then transfer to an airtight container and refrigerate for up to 1 week.
5. Serve the braised beef either chilled, straight from the refrigerator, or reheated in the microwave for 20–30 seconds. It goes well with simple steamed rice.