1
Soak the Korean beef shin in water for at least 1 hour to remove blood.
⏱️ 60m 0s
Beef Shin Suyuk Muchim (Boiled Beef Salad)
A home-cooked version of the famous Suyuk Muchim from Mokpo Gomjip Galbi, featuring tender beef shin, crunchy vegetables, and a sweet and spicy sauce, perfect to serve with spicy cold noodles.
KoreanOther
⏱️ 150 min total📝 10 steps
What You'll Need
Korean beef shin (arongsatae)400g
Cucumber1 piece
Chives5 pieces
Onion2 pieces
Apple1/2 piece
Gochujang3 tbsp
Red chili powder3 tbsp
Sugar2 tbsp
Soy sauce1 tbsp
Fish sauce1/2 tbsp
Sesame oil1 tbsp
Minced garlic1 tsp
Green onion1 piece
Cheongyang chili pepper1 piece
Ginger1 piece
Garlic7 cloves
Instructions
2
Cut 1 cucumber into bite-sized pieces.
3
Cut 5 chives into 2cm lengths.
4
Slice 1 onion.
5
Peel half an apple and prepare.
6
In a blender, combine half an apple, 1 small onion, and a little water, and blend.
7
In a bowl, mix 3 tbsp of gochujang, 3 tbsp of red chili powder, 2 tbsp of sugar, 1 tbsp of soy sauce, 1/2 tbsp of fish sauce, the blended apple and onion mixture, 1 tbsp of sesame oil, and 1 tsp of minced garlic to make the sauce.
8
In a pot, add the blood-drained beef shin, 1 green onion, 1 onion, 1 Cheongyang chili pepper, 1 piece of ginger, and 7 cloves of garlic, and boil thoroughly for 1 hour and 30 minutes.
⏱️ 90m 0s9
Remove the boiled beef shin and slice into bite-sized pieces.
10
Place the sliced vegetables and beef shin in a bowl, add the prepared sauce generously, and toss evenly.