Suyuk

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.