Soy-braised beef with eggs (Jangjorim)

1. Cut the beef into 3-4 large pieces and soak in cold water for 30 minutes to draw out the blood.

2. Bring the water to the boil in a pan, add the beef, garlic cloves and halved onion, and simmer covered over low heat for 50 minutes, skimming off the foam.

3. Meanwhile, boil the eggs for 8 minutes, cool in cold water and peel.

4. Remove the onion, pour the soy sauce and brown sugar into the stock, add the peeled eggs and the diagonally sliced green chillies, and cook uncovered for another 20 minutes, turning the eggs occasionally.

5. Lift out the beef, let it cool until lukewarm and tear it by hand along the grain into thin shreds; halve the eggs.

6. Serve the shredded beef and eggs drizzled with a little of the soy liquid; store the rest with the liquid in a container in the fridge for up to a week.

Tip: Jangjorim is the classic long-keeping banchan of Korean lunch boxes – in the past it was packed for long journeys too. The liquid seems salty at first, but the beef is eaten in small portions with rice. It's lovely with quail eggs as well.