Step 1

Cut the beef into 2-3 inch squares and soak in cold water for 30 minutes

Step 2

In a pot add water, scallions, onion, ginger, garlic, and Korean radish. Boil for 5 minutes

Step 3

Add the beef, cover and boil for 1 hour on medium heat

Step 4

Mix together soy sauce, mirin, sugar, and black pepper

Step 5

After 1 hour, remove the beef from the pot and rinse. Strain the broth through a coffee filter. We want to get the broth as clean as possible so that there isn't any solidified fat in the sauce after we store it in the refrigerator

Step 6

Clean out the pot. Throw in the beef, shishito peppers, quail eggs, dried kelp, seasoning sauce, and 2 cups of the strained beef broth.

Step 7

Cover and cook on medium heat

Step 8

After 5 minutes, take out the quail eggs and peel them

Step 9

Add the eggs back in and continue braising until the sauce has reduced by about 2/3 (Total braising time = about 30 minutes)

Step 10

Let it cool and then shred the beef. Serve right away or store in the fridge for up to 1 week