1
Thaw the frozen beef shank in the refrigerator for a day, then remove any clumps of fat and thick membranes.
Suyuk Hot Pot
A Suyuk hot pot recipe that is boiled in liquid for a softer and deeper flavor.
KoreanSoup & Stew
⏱️ 130 min total📝 11 steps
What You'll Need
Beef shank (Arongsatae)1.5kg
Onion1
Green onionappropriate amount
Garlicappropriate amount
Gingera little
Whole black peppercornsappropriate amount
Bay leavesappropriate amount
Doenjang (soybean paste)appropriate amount
Oyster sauceappropriate amount
Cooking wineappropriate amount
Waterappropriate amount
Vegetable accompanimentsappropriate amount
Instructions
2
Heat oil in a pan until it starts to smoke, then place the beef shank in and sear the surface evenly.
3
Grill the onion as well to caramelize the surface until browned, then set it aside with the meat.
4
Prepare the seasoning in a large pot by adding green onion, garlic, a little ginger, whole black peppercorns, bay leaves, doenjang, oyster sauce, and cooking wine.
5
Add water to the pot just enough to cover the meat and bring to a boil over high heat.
6
Once the water is boiling vigorously, add the seared meat and onion, then reduce to low heat.
7
Cover with a lid to keep heat and steam from escaping, maintaining a constant temperature inside the pot, and simmer for 2 hours.
⏱️ 120m 0s8
After boiling for 2 hours, turn off the heat and let it rest for about 10 minutes.
⏱️ 10m 0s9
Slice the finished beef shank into small, thin pieces.
10
In a hot pot pan, layer your desired vegetables such as green onion, onion, chives, and perilla leaves mixed with seasoning, then top with the sliced meat.
11
Pour in the remaining broth until just submerged and bring to a boil to finish.