Tender Beef Shank Hot Pot (Arong-sa-tae Suyuk)
Tender Beef Shank Hot Pot (Arong-sa-tae Suyuk)
Healthy Diet Arong-sa-tae Suyuk Hot Pot Recipe with Delicious Dipping Sauce
This Arong-sa-tae Suyuk (boiled beef shank) hot pot is a dish I frequently make for my boyfriend, who is on a diet year-round. Arong-sa-tae is lean, making it perfect for braising or boiling. It’s also rich in protein, so it’s a guilt-free and delicious option for those watching their weight.
Main Ingredients- Beef Shank (Arong-sa-tae) 1800g (approx. 2 pieces)
- Whole Peppercorns 20
- Whole Garlic Cloves 6
- Green Onion 1/2 stalk
- Onion 1
- Korean Soy Sauce for soup (Guk-ganjang) 2 Tbsp
- Water (generous amount)
Hot Pot Add-ins (Optional)- Chives (a handful)
- Enoki Mushrooms 1 pack
- Napa Cabbage hearts 1/4 head
- Bean Sprouts 100g
Dipping Sauce (Adult spoon measurements)- Regular Soy Sauce (Jin-ganjang) 5 Tbsp
- Sugar 1 Tbsp
- Vinegar 2 Tbsp
- Minced Korean Green Chili Pepper 1
- Mustard Powder (or paste) 0.3 Tbsp
- Chives (a handful)
- Enoki Mushrooms 1 pack
- Napa Cabbage hearts 1/4 head
- Bean Sprouts 100g
Dipping Sauce (Adult spoon measurements)- Regular Soy Sauce (Jin-ganjang) 5 Tbsp
- Sugar 1 Tbsp
- Vinegar 2 Tbsp
- Minced Korean Green Chili Pepper 1
- Mustard Powder (or paste) 0.3 Tbsp
Cooking Instructions
Step 1
Trim any excess fat from the beef shank using scissors or a knife. This step ensures a leaner and cleaner taste.
Step 2
To remove blood and impurities, soak the beef shank in cold water for 1 to 2 hours. This is crucial for a clean-tasting suyuk. If time permits, you can soak it for up to 3 hours.
Step 3
While the beef is soaking, change the water periodically. This helps to draw out more blood and improves the overall flavor.
Step 4
Place the soaked beef shank in a large, deep pot. Add enough water to completely submerge the meat. To infuse flavor and remove any gamey odor, add aromatics like green onion, onion, whole peppercorns, and whole garlic cloves.
Step 5
Once the water comes to a boil, skim off any foam or impurities that rise to the surface. This step is important for a clear broth. After skimming, reduce the heat to medium, cover the pot, and let it simmer for 1 to 1.5 hours, or until the beef is tender.
Step 6
Since this is a hot pot, a generous amount of broth is desirable. If the liquid reduces too much during cooking, add more warm water as needed.
Step 7
After simmering for 1 to 1.5 hours, test the beef for doneness by piercing it with a chopstick. If the chopstick slides in easily, the beef is perfectly cooked. If it’s still firm, continue simmering for a bit longer.
Step 8
Carefully remove the cooked beef shank from the pot and let it rest for about 10 minutes. This resting period allows the juices to redistribute, making the meat more tender and easier to slice.
Step 9
While the beef is resting, prepare the vegetables for the hot pot. Wash and cut them into bite-sized pieces.
Step 10
Arrange the prepared vegetables attractively in a hot pot or a wide serving dish.
Step 11
Remove and discard the aromatics (green onion, onion, garlic, peppercorns) that were added to the broth for boiling the beef. This ensures a clean and pure broth for the hot pot.
Step 12
Pour about half of the beef broth into the pot with the vegetables. Be mindful not to add too much initially, as the vegetables will release their own liquid.
Step 13
Slice the rested beef shank into desired thickness and arrange it on top of the vegetables. Your delicious and healthy Arong-sa-tae Suyuk Hot Pot is now ready!
Step 14
Serve the hot pot over a portable burner on low heat. As it simmers gently, the vegetables will release their natural juices, blending with the rich broth for an even more flavorful experience.
Step 15
To make the dipping sauce: combine 5 Tbsp regular soy sauce, 1 Tbsp sugar, 2 Tbsp vinegar, 1 minced Korean green chili pepper, and 0.3 Tbsp mustard powder. You can also add about 0.5 Tbsp of minced garlic if you like. This creates a perfectly balanced sauce with spicy, sweet, and tangy notes.
