1
Soak the beef shank in cold water to remove the blood.
Beef Shank Slices (Suyuk)
A suyuk recipe that boils beef shank with a golden ratio seasoning for a tender and rich taste.
KoreanOther
⏱️ 70 min total📝 17 steps
What You'll Need
Beef shank3 chunks (approx. 2.2kg)
Bay leaves5
Whole black pepper1 tbsp
Jin-ganjang (soy sauce)1 paper cup
Brown sugar1 paper cup
Soju8 paper cups
Ginger1 thumb-sized piece
Whole garlic10 cloves
Green onionAppropriate amount of scraps
Onion1/2
Dark soy sauce (Nochu)2 tbsp
Beef Dashida1/3 tbsp
Napa cabbage4~5 leaves
ChivesAppropriate amount
Enoki mushrooms1 pack
Instructions
2
Boil water in a pot, add the blood-drained beef shank, and blanch for 10 minutes.
⏱️ 10m 0s3
Rinse the blanched beef shank thoroughly in cold water.
4
Fill a pot with cold water and add the rinsed beef shank.
5
Add 1 paper cup of Jin-ganjang, 1 paper cup of brown sugar, and 8 paper cups of soju to the pot.
6
Add ginger, whole garlic, green onion scraps, and onion to add seasoning and aroma.
7
Add 2 tbsp of dark soy sauce (Nochu) to give the suyuk a deep color.
8
Add a small amount of beef Dashida to enhance the umami.
9
Add plenty of whole black pepper and boil.
10
Cover with a lid and boil thoroughly for 50 minutes.
⏱️ 50m 0s11
Remove the boiled beef shank, rinse thoroughly in cold water, and let it rest for 10 minutes.
⏱️ 10m 0s12
Slice the rested beef shank into bite-sized thicknesses.
13
Line the bottom of a hot pot with Napa cabbage.
14
Place chives, enoki mushrooms, and mushrooms nicely on top.
15
Place the sliced beef shank suyuk beautifully on top of the hot pot.
16
Pour about 1.6L of the broth used to boil the shank, adjusted with beef Dashida, etc.
17
Boil the hot pot once so the vegetables are cooked and the flavors meld together.