Beef Shank Hot Pot

Soak the beef shank chunk in cold water for 1 hour to draw out the blood.

Pour 2 liters of water into a pot and add the green onion leaves, garlic, bay leaves, and whole black peppercorns.

Add the soup soy sauce and boil to infuse flavor and color into the beef shank.

Place the soaked beef shank into the boiling pot, then reduce the heat to medium to cook.

Boil the beef shank for 1 hour, then let it rest for another hour.

Remove the cooked beef shank, let it cool slightly, and slice it into bite-sized thicknesses.

Cut the Napa cabbage in half, stack it, and slice it; split only the thick oyster mushrooms in half.

Trim the ends of the enoki mushrooms and tear them into strands; wipe the shiitake mushrooms with a cloth and slice them.

Line the bottom of the hot pot with the cabbage, focusing on the stems.

Fill the hot pot densely by alternating the prepared vegetables and the sliced beef shank.

Pour the beef shank broth in between the vegetables.

Tilt the hot pot to see the broth level clearly, then add the whole ingredients and boil briefly.

In a bowl, combine the raw sugar (sugar) and brewed soy sauce.

Add the minced garlic, minced green onion, minced Cheongyang chili, minced red chili, yellow mustard (wasabi), water, and vinegar to create the dipping sauce.