Beef Shank Boiled Meat (Arongsatae Suyuk)

Name: Beef Shank Boiled Meat (Arongsatae Suyuk)
Total time: 2 h 20 min
Cuisine: Korean
Ingredients: Frozen beef shank 1874g; Plain water appropriate amount; Soy sauce 1.8L; Water 1.8L; Sugar 1kg; Vinegar 1kg; Beef horn meat appropriate amount; Enoki mushrooms appropriate amount; Oyster mushrooms appropriate amount; Green onion appropriate amount; Wasabi appropriate amount; Soju appropriate amount

A recipe for beef shank suyuk that captures the secrets of a gomtang specialty restaurant, allowing you to make it tender and delicious at home.

KoreanOther

⏱️ 140 min total📝 7 steps

🍳 Start Cooking

What You'll Need

Frozen beef shank1874g

Plain waterappropriate amount

Soy sauce1.8L

Water1.8L

Sugar1kg

Vinegar1kg

Beef horn meatappropriate amount

Enoki mushroomsappropriate amount

Oyster mushroomsappropriate amount

Green onionappropriate amount

Wasabiappropriate amount

Sojuappropriate amount

Instructions

Pour hot water into a pot and blanch the frozen beef shank for 20 minutes to remove blood and impurities.

⏱️ 20m 0s

Remove the beef shank from the hot water, wash it thoroughly, and place it in a large cauldron.

Add plain water and broth to the cauldron and boil for 2 to 3 hours.

⏱️ 120m 0s

Remove the boiled beef shank, let it cool, then store it in a container or slice it into appropriate sizes.

Make the soy-wasabi sauce by boiling 1.8L of soy sauce, 1.8L of plain water, 1kg of sugar, and 1kg of vinegar in a pot.

Arrange the sliced beef shank, horn meat, enoki mushrooms, oyster mushrooms, and green onion pieces nicely on a plate.

Drizzle the soy-wasabi sauce over the prepared beef shank and horn meat, and enjoy with a side of soju.