Beef Brisket Suyuk

Cut the beef brisket into appropriate pieces in a large pot, trim the fat, and shape it relatively round and uniform.

Add enough water to the large pot to fully submerge the beef brisket, then add about two cups of soju and the sliced ginger.

Once the water starts to boil, boil for about 10 minutes to remove impurities, remove the beef, and discard the initial boiling water.

Clean the pot, add the parboiled beef brisket, radish, green onion, dried chili pepper, onion with skin, garlic, ginger, whole black peppercorns, shiitake mushrooms, and kelp, then add water equal to at least half the weight of the meat.

Start with high heat to bring the water temperature up quickly, and once it starts to boil, remove the kelp to prevent bitterness and lower to medium-low heat.

If you want tender meat, boil for 1.5 to 2 hours; if you want a softer texture, boil for 2 to 2.5 hours.

While the meat is boiling, cut the cabbage, chives, and onion into bite-sized pieces and toss with seasoning to prepare a fresh salad (geotjeori).

When the suyuk is done, remove the beef brisket from the pot, place it in a zipper bag, pour in enough broth to submerge the meat, remove as much air as possible, and cool in the refrigerator for 10~15 minutes.

Remove the beef brisket from the refrigerator, place it on a cutting board, slice thinly, plate neatly on a dish, and serve with the chive salad and dipping sauce.