Gyeran jangjorim

1. Rinse the beef thoroughly under cold water. In a large pot, bring one liter of water to a boil and add the beef. Let it cook for 10-15 minutes, skimming off any foam that rises to the surface. Remove the beef from the pot, rinse briefly, and set aside.

2. In a separate pot, bring water to a boil and carefully add the eggs. Cook the eggs for 8-10 minutes for a soft-to-hard result. Remove the eggs from the pot, let them cool in cold water, then peel once they are cool.

3. In the same pot where the beef was cooked, add the soy sauce, sugar, rice wine (if using), and minced garlic. Stir well and bring the mixture to a boil. Re-add the beef, reduce to low heat, and let the mixture simmer for 30-40 minutes so the meat absorbs the flavors well.

4. Once the beef is tender, add the peeled eggs to the pot. Stir gently so the eggs absorb the sauce without breaking. Add the green and red chili peppers and the green onion for added color and flavor. Let everything simmer gently for another 10 minutes.

5. Remove from heat and allow to cool slightly. Serve the gyeran jangjorim immediately as a side dish or store in the refrigerator to enjoy later as a cold banchan alongside a Korean meal.