nollantokki's comments

"This is a good recipe. I didn't have shishito peppers so I used about half a jalapeno which gave it a nice pepper flavor plus a little spice. After I had (pre) boiled the beef, I barely had 2 cups of broth left and had to substitute with water. Also, I would boil the beef for at least one hour after the soy sauce goes in, on very low heat, if the beef is still tough. In any case, jangjorim is one of those things that taste better the next day because it needs to marinate."
in Salty beef side dish (Jangjorim) — Jul/10