Soy-Braised Beef

Think of this beef banchan—which is almost always eaten cold or at room temperature—as less like a traditional beef stew and more like a preserve or a pickle. This was traditionally a way to use up scraps of meat, cooking them down in a wonderful sauce both to make them more flavorful and to preserve them. You really want the liquid to reduce and become infused with the flavor of the meat and aromatics. While you could remove the seeds from all those chiles for less heat, I don’t: Th