Beef Shank Boiled Slices (Suyuk)

Rinse the surface of the beef shank under running water to remove only the blood.

Add 1.5L of water and one or two pieces of ginger to a pot and bring to a boil.

Once boiling, add the rinsed beef shank and blanch until the blood drains and foam rises.

Rinse the blanched beef shank thoroughly under running water.

In a pot, add 2L of water, 1 prepared onion, 2 stalks of green onion, 20 whole black peppercorns, 5 bay leaves, and one or two slices of ginger, then bring to a boil.

Once boiling, add the blanched beef shank and start boiling over high heat.

When it comes to a boil, open the lid and continue boiling over high heat for 1–2 minutes to let the foam dissipate.

Reduce to medium heat and boil for 5 minutes more.

Reduce to medium-low heat and boil until the meat is cooked through.

After a total of 1 hour of boiling, pierce with a chopstick to check if it is well-cooked.

Remove the boiled beef shank, drain the fat using a strainer, and slice thinly.

Season the cooking broth with 3 tbsp of soup soy sauce and 1/2 tbsp of minced garlic to finish the broth.

Cut the chives into 4 sections, and cut the 6 inner cabbage leaves in half and slice appropriately.

Line the bottom of a pot with the cabbage.

Arrange the sliced beef shank on top of the cabbage in a circular pattern.

Garnish with chives and shimeji mushrooms.

Pour the prepared broth into the pot.

Make a dipping sauce by mixing 1 minced Cheongyang chili pepper, 1 tbsp dark soy sauce, 1 tbsp vinegar, 1/2 tbsp mustard, 1 tsp sugar, 1 tbsp water, and soy sauce.