1
Soak the beef shank in water for about 1 hour to remove the blood.
⏱️ 60m 0s
Korean Beef Shank Suyuk (Boiled Beef)
A recipe for Suyuk made by soaking beef shank to remove blood, boiling it with aromatics and water, and serving it with a savory soy dipping sauce.
KoreanOther
⏱️ 110 min total📝 10 steps
What You'll Need
Korean beef shank1 geun (600g)
Green onionas needed
Garlicabout 5 cloves
Gingera little
Waterenough to cover the meat
Soy sauce2 tbsp
Vinegar2 tbsp
Sugaras needed
Yellow mustardas needed
Joseon soy saucea little
Sesame oila little
Red chili powdera little
Instructions
2
Cut the blood-drained beef shank into pieces about half the size.
3
Place the cut beef shank in a pot and add appropriate amounts of green onion, garlic, and ginger.
4
Pour water into the pot until the meat is submerged.
5
Set to the multi-cooker steam function for 50 minutes and boil.
⏱️ 50m 0s6
Mix 2 tbsp of brewed soy sauce, the same amount of vinegar, a little water, sugar as needed, and yellow mustard to make the sauce.
7
Thinly slice green onion and add Joseon soy sauce, sesame oil, a little sesame seeds, and red chili powder to finish the dipping sauce.
8
Remove the cooked beef shank and let it cool for a while.
9
Slice the cooled beef shank into bite-sized pieces against the grain.
10
Serve the sliced beef shank with the dipping sauce.