Beef Shank Suyuk Hot Pot

Name: Beef Shank Suyuk Hot Pot
Total time: 1 h 55 min
Cuisine: Korean
Ingredients: Beef shank As needed; Green onion As needed; Onion As needed; Garlic As needed; Doenjang As needed; Whole black pepper As needed; Soju As needed; Bay leaf As needed; Coffee A little; Water Enough to cover the meat; Chives As needed; Napa cabbage As needed; Mushrooms As needed; Cheongyang chili pepper As needed; Red chili pepper As needed; Scallion As needed; Soy sauce As needed; Vinegar As needed; Sugar As needed; Black pepper As needed; Beef bone broth As needed

A tender and chewy suyuk hot pot made by boiling beef shank, cooling it, and then simmering it with vegetables.

KoreanSoup & Stew

⏱️ 115 min total📝 14 steps

🍳 Start Cooking

What You'll Need

Beef shankAs needed

Green onionAs needed

OnionAs needed

GarlicAs needed

DoenjangAs needed

Whole black pepperAs needed

SojuAs needed

Bay leafAs needed

CoffeeA little

WaterEnough to cover the meat

ChivesAs needed

Napa cabbageAs needed

MushroomsAs needed

Cheongyang chili pepperAs needed

Red chili pepperAs needed

ScallionAs needed

Soy sauceAs needed

VinegarAs needed

SugarAs needed

Black pepperAs needed

Beef bone brothAs needed

Instructions

Take out the beef shank and wipe off the blood with cold water, or thaw in the refrigerator for 2 days before wiping off the blood.

Place the beef shank in cold water and blanch for about 20 minutes.

⏱️ 20m 0s

Place the blanched beef shank into a cauldron and add green onion, onion, garlic, doenjang, whole black pepper, soju, bay leaf, a little coffee, and enough water to cover the meat.

Boil with the lid off, and once it starts to boil, skim off the foam, then reduce to medium-low heat, cover with a lid, and boil for 1 hour.

⏱️ 60m 0s

Turn off the heat and let it steam for 30 to 40 minutes.

⏱️ 35m 0s

Take out the beef shank and let it cool down.

Cut the chives, Napa cabbage, and vegetables into bite-sized pieces.

Trim any messy parts from the surface of the beef shank and slice into 3mm thickness.

Finely chop the scallions, Cheongyang chili peppers, and red chili peppers.

Mix soy sauce, vinegar, water, sugar, and black pepper to make the soy sauce dipping sauce.

Line a hot pot with chives, and top with Napa cabbage, mushrooms, and plenty of sliced beef shank.

Add the sliced chili peppers on top.

Add beef bone broth and water in a 1-to-1 ratio.

Boil the hot pot to finish.