Beef Shank Suyuk

Carefully remove the membrane and any impurities from the ends of the 1kg beef shank.

Place the beef shank in a large bowl with 500mL of water, 1 tbsp of flour, and 1 tbsp of sugar, then massage it to draw out the blood.

Soak in the flour water for 5 minutes to extract the blood.

Rinse the beef shank thoroughly under running water to remove blood and residue.

Place the beef shank in a pressure cooker and pour in 1L of water to remove the blood.

Add 1/2 cup of soju to remove any gamey odor.

Leave the pressure cooker lid open and turn on the heat for a preliminary boil.

When foam rises, do not skim it off; boil for 3 minutes and 30 seconds for the preliminary boil.

After the preliminary boil, turn off the heat, remove the beef shank, and rinse it clean.

Prepare the green onion, onion, ginger, and whole garlic by slicing them.

Place the parboiled beef shank back into the pressure cooker and add the sliced green onion, onion, ginger, and whole garlic.

Add 1 tbsp (30 peppercorns) of whole black pepper, 1/2 tbsp of sea salt, 1 heaping tbsp of doenjang, and 1/3 cup (70mL) of soy sauce.

Close the pressure cooker lid, lock it, and turn on the cooker.

Reduce to low heat and steam for 15 minutes.

After 15 minutes, turn off the heat and let it steam for another 15 minutes.

Open the pressure cooker lid, remove the cooked beef shank, and let it cool.

Slice the 500g of baby napa cabbage and spread it on the bottom of a hot pot.

Tear the 120g of oyster mushrooms and place them in the hot pot.

Cut the two handfuls of chives and place them in the hot pot.

Thinly slice the cooked beef shank and arrange it nicely on top of the vegetables in the hot pot.

Strain the beef shank cooking broth and pour it into the hot pot.

Mix 30g of minced onion, 3 tbsp of soy sauce, 2 tbsp of vinegar, 1/2 tbsp of minced garlic, 1 light tbsp of citron tea, 5cm of yellow mustard, and 3 tbsp of broth to make the special sauce.