Beef Shank Hot Pot (Arongsatae Suyuk Jeongol)

Name: Beef Shank Hot Pot (Arongsatae Suyuk Jeongol)
Total time: 2 h 40 min
Cuisine: Korean
Ingredients: Beef shank 2kg; Green onion appropriate amount; Whole garlic a handful; Whole black peppercorns a little; Cooking wine a little; Soup soy sauce a little; Salt a little; Enoki mushrooms appropriate amount; Chives appropriate amount; Green onion (scallion) 2 stalks; Cheongyang chili pepper 2 peppers; Sugar appropriate amount; Garlic minced garlic appropriate amount; Lemon syrup appropriate amount

Making a warm and impressive beef shank hot pot with nutritious chives and enoki mushrooms.

KoreanSoup & Stew

⏱️ 160 min total📝 17 steps

🍳 Start Cooking

What You'll Need

Beef shank2kg

Green onionappropriate amount

Whole garlica handful

Whole black peppercornsa little

Cooking winea little

Soup soy saucea little

Salta little

Enoki mushroomsappropriate amount

Chivesappropriate amount

Green onion (scallion)2 stalks

Cheongyang chili pepper2 peppers

Sugarappropriate amount

Garlicminced garlic appropriate amount

Lemon syrupappropriate amount

Instructions

Remove the membrane from the 2kg beef shank purchased from the butcher and soak in cold water for about 30 minutes to draw out the blood.

⏱️ 30m 0s

Pour cold water into a large pot and add the beef shank, green onion, whole garlic, whole peppercorns, cooking wine, soup soy sauce, and salt, adding enough water to cover the meat, then bring to a boil.

Once it boils over high heat for about 10 minutes, skim off any foam that rises to the surface.

⏱️ 10m 0s

Cover and simmer over medium heat for about an hour and a half.

⏱️ 90m 0s

Cut off the roots of the enoki mushrooms and rinse lightly under running water.

Cut the chives into 7-8cm lengths.

Finely chop the two stalks of green onion for the sauce.

Cut the two Cheongyang chili peppers into 4 pieces, remove the seeds, and chop finely.

Mix 1 cup of the boiled broth, soy sauce, soup soy sauce, sugar, garlic, red chili, Cheongyang chili, chopped green onion, and lemon syrup to prepare the dipping sauce.

After letting it steam for about 30 minutes, remove the boiled beef shank and let it cool.

⏱️ 30m 0s

Strain the beef shank broth through a sieve to prepare only the clear, clean broth.

Once cooled, thinly slice the beef shank against the grain.

Line the bottom of the hot pot with chives.

Place the enoki mushrooms so the chives are slightly visible.

Arrange the sliced beef shank on top of the enoki mushrooms in two layers, keeping the mushrooms visible.

Pour the clear broth into the hot pot.

Finish by setting enoki mushrooms, green onion, and red chili in the center.