Instructions​

1. Chop the beef into bite-sized pieces, about 4cm in length.

2. 2. Chop the potatoes into 3cm chunks.

3. 3. Chop the shishito peppers into thirds or quarters, and dice the onion into 2cm chunks.

4. 4. In a deep frying pan, add the potatoes, beef, water, light brown sugar, and starch syrup and boil over high heat.

5. If the pieces of meat are too big, use scissors to cut to smaller pieces.

6. For a clear broth, gently rinse the beef under running water using a sieve.

7. Separate the beef sheet by sheet so they do not tangle together.

8. 5. When the sauce comes to a boil, add the onion and continue cooking.

9. 6. When the sauce comes to a boil a second time, add dark soy sauce and minced garlic. Reduce to medium heat and simmer down for about 7 to 8 minutes. Then, turn off the stove and add the shishito peppers.

10. If you are not eating it right away, let the finished gamja jorim cool down before storing it in an airtight container and keeping it in the fridge.

11. If you want mushy potatoes, add more water and simmer for longer.