Korean Beef & Quail Egg Soy Braise

Place the eye-round beef in cold water and soak for 15 minutes until the water turns pale pink, then rinse well under running water to wash away any remaining blood before cooking.

Place the beef and 600 ml of cold water in a pot and bring to a boil over medium-high heat.

Skim off the foam that rises to the surface, then cook for 20 minutes to build a clear broth.

Lift the beef out and let it cool just enough to handle, then shred it by hand along the grain into thick strands.

Strain the remaining broth through a fine sieve and pour it back into the pot.

Add 4 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon minced garlic, 10 whole black peppercorns, and one section of green onion to the broth. Bring to a medium boil and cook for 5 minutes so the aromatics infuse.

Add the shredded beef and peeled hard-boiled quail eggs to the seasoned broth.

Reduce heat to low and simmer for 15 minutes until the liquid reduces by roughly half, turning a glossy, dark brown.

When the soy sauce clings to every strand of meat and each quail egg is coated in a glossy glaze, turn off the heat.

Cool completely at room temperature, then transfer to an airtight container and refrigerate.