1
Soak the beef shank and tendon in water to draw out the blood.
Beef Shank and Tendon Suyuk
A luxurious and cost-effective beef shank and tendon (al-seuji) recipe perfect for serving guests.
KoreanOther
⏱️ 45 min total📝 11 steps
What You'll Need
Beef shank2kg
Beef tendon (al-seuji)1kg
Baby Napa cabbage1/2 head
Chives1/2 bunch
King oyster mushroom3 whole
Cheongyang chili pepperA little
Red chili pepperA little
Egg5 whole
Onion1 whole
Green onion1 stalk
Whole garlic10 cloves
Whole black peppercornsA little
Cheongju (refined rice wine)1 cup
Dark soy sauce4 tbsp
Cooking wine2 tbsp
Vinegar2 tbsp
Water4 tbsp
Minced garlic1 tbsp
Minced green onion2 tbsp
SugarTo taste
Instructions
2
Blanch the beef shank and tendon in boiling water for 5 minutes, then rinse with water to remove odors and impurities.
⏱️ 5m 0s3
In a pressure cooker, add the blanched beef shank, tendon, 1 onion, 1 stalk of green onion, 10 cloves of whole garlic, whole black peppercorns, and 1 cup of Cheongju.
4
Cook in the pressure cooker for 40 minutes, adjusting between high and low heat.
⏱️ 40m 0s5
While the meat is cooking, prepare the baby Napa cabbage, chives, king oyster mushrooms, Cheongyang chili peppers, and red chili peppers.
6
Boil the eggs in a pot.
7
Make a dipping soy sauce by mixing 4 tbsp dark soy sauce, 2 tbsp cooking wine, 2 tbsp vinegar, 4 tbsp water, Cheongyang chili pepper, red chili pepper, 1 tbsp minced garlic, 2 tbsp minced green onion, and sugar.
8
Remove the cooked beef shank and tendon from the pressure cooker and let them cool slightly.
9
Slice the cooled beef shank and tendon into bite-sized thicknesses.
10
Arrange the baby Napa cabbage, chives, king oyster mushrooms, Cheongyang chili peppers, red chili peppers, and eggs in a hot pot, then top with the sliced meat.
11
Pour in the broth used to boil the meat and serve while simmering, accompanied by the soy sauce.