Jangjorim

Ingredients

• Beef round

  Bottom round, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  500g

• Garlic

  Raw

  6 clove or 18g

• Ginger root

  Raw

  2 tbsp or 12g

• Mushrooms

  Shiitake, dried

  6 mushroom or 22g

• Beef Bouillon Cubes

  Kroger

  1 cube or 4g

• Water

  Plain, clean water

  4 cup or 947g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Soy sauce

  Regular sodium, Shoyu

  ¾ cup or 191g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

Directions

1. Boil Eggs, Cool And Peel. Set Aside. Cut Beef Along The Grain Into 3-4cm Cubes Or Strips. Dump Beef Into Pressure Cooker Along With Water, The Beef Cube, dried mushrooms, Ginger And Garlic.
2. Pressure Cook On Low For 18 Minutes Let It Natural Release For 10 Minutes And Then Release. Add The Eggs, Soya, Sugar And Green Bell Pepper And Reduce For 30-50 Minutes. Chill.
3. Tear The Beef Along The Grain Into Small Pieces And Serve with the eggs and bell peppers. Enjoy!