1
Prepare the beef shank by soaking it in water for about 3 hours the day before.
⏱️ 180m 0s
Beef Shank Suyuk Hot Pot
A recipe for beef shank suyuk hot pot with a tender and chewy texture, free of any gamey smell.
KoreanSoup & Stew
⏱️ 290 min total📝 9 steps
What You'll Need
Beef shank1kg
Chives1 bunch
Green onionappropriate amount
Whole black peppercornsappropriate amount
Bay leavesappropriate amount
Cooking wineappropriate amount
Oyster sauceappropriate amount
Doenjang (soybean paste)appropriate amount
Onionappropriate amount
Garlicappropriate amount
Gingerappropriate amount
Soy sauce1 tbsp
Sugar1 tbsp
Mustard1 tsp
Water2~3 tbsp
Instructions
2
Boil over high heat to sear only the surface of the suyuk.
3
Add green onion, whole black peppercorns, bay leaves, cooking wine, oyster sauce, doenjang, and onion to the pot, then add the prepared vegetables.
4
After bringing to a boil over high heat, reduce to low heat, add the meat, and simmer.
⏱️ 90m 0s5
Turn off the heat and let it sit in the pot for about 20 minutes to allow the temperature to drop.
⏱️ 20m 0s6
Cut the chives into bite-sized pieces, and mince the garlic and ginger.
7
Mix 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp mustard, and 2~3 tbsp water to make the sauce.
8
Thinly slice the beef shank after it has cooled slightly.
9
Place the chives and sliced beef shank in a hot pot, pour in the broth, and boil to serve.