Photograph of the finished Suyuk

Korea · Thịt bò luộc lát mỏng Suyuk

Suyuk

2 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 3.5 lb
  • Photograph of White radish White radish 1.3 lb
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.6 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Mustard seeds Mustard seeds 1.1 oz
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Black pepper Black pepper 0.6 oz

Method

  1. 1 Soak the beef shank in cold water for 1 hour, changing the water three times to remove the blood and give the meat a bright color.
  2. 2 Boil the meat with radishes, onions, garlic, ginger, and star anise over low heat for 90 minutes.
  3. 3 Keep the water simmering; if it boils vigorously, the meat will shrink and cannot be sliced thinly.
  4. 4 Turn off the heat and let the meat cool in the broth for 30 minutes so that it absorbs the remaining liquid.
  5. 5 Slice thinly (2 mm) across the grain using a very sharp knife.
  6. 6 Mix soy sauce with vinegar, crushed mustard seeds, and pepper to make a dipping sauce.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 2: high-pressure boil for 32 minutes, then release the pressure naturally and let it cool in the boiling water for 30 minutes.

Start cooking