Rich and Hearty Beef Tendon Hot Pot: Tenderized with a Pressure Cooker
Rich and Hearty Beef Tendon Hot Pot: Tenderized with a Pressure Cooker
How to Make Delicious Beef Tendon Hot Pot (Using a Pressure Cooker)
As the weather gets colder, hot pot dishes are the perfect comfort food! This time, we’re making a flavorful hot pot using only beef tendon (Su Ji). While adding beef shank (Arong-sa-tae) would make it even richer, I forgot to buy it, so I just used the tendon. Although I felt a slight regret during the process, the tendon alone created an exquisite dish. Enjoy this warming winter delicacy!
Hot Pot Ingredients- 680g Beef tendon (Su Ji)
- 8 Bay leaves
- 56 Peppercorns
- 1 Onion
- 1.5 Leeks
- 70g Chives
- 100g Assorted mushrooms
- 120g Thinly sliced beef brisket (U-samgyeop)
- 4 Frozen dumplings
For Boiling the Tendon- 1 Tbsp Soy sauce (for soup)
- 3 Pinches Salt
- Pepper, to taste (approx. 10 shakes)
Dipping Sauce- 1 Tbsp Soy sauce (for soup)
- 2/3 Tbsp 2x Concentrated vinegar
- 1 Tbsp Water
- 1/3 Tbsp Prepared mustard
- 1 Tbsp Soy sauce (for soup)
- 3 Pinches Salt
- Pepper, to taste (approx. 10 shakes)
Dipping Sauce- 1 Tbsp Soy sauce (for soup)
- 2/3 Tbsp 2x Concentrated vinegar
- 1 Tbsp Water
- 1/3 Tbsp Prepared mustard
Cooking Instructions
Step 1
First, it’s crucial to remove any gamey smell and blood from the beef tendon. Soak the tendon in cold water for about an hour to drain the blood. After an hour, rinse it thoroughly under cold water.
Step 2
We will blanch the tendon to further clean it. Place the tendon in a pot and cover it with water. Add 4 bay leaves and 26 peppercorns. Boil over high heat for 10 to 15 minutes.
Step 3
Rinse the blanched tendon again under cold water. This step helps to wash away any remaining impurities.
Step 4
Now, let’s tenderize the tendon using a pressure cooker. Place the cleaned tendon in the pot, along with 1 leek, half an onion, 4 bay leaves, and 28 peppercorns. Add enough water to cover the ingredients. Bring to a boil over high heat. Once the pressure cooker’s weight starts whistling and rocking, reduce the heat to medium and cook for 25 minutes. After 25 minutes, turn off the heat and let the pressure release naturally.
Step 5
While the tendon is cooking, let’s prepare the other hot pot ingredients. Cut the chives into 7-9cm lengths. Cut the napa cabbage to a similar length. Slice the onion into slightly thick strips. Slightly microwave the frozen dumplings to thaw them. Trim the base of the assorted mushrooms. Cut the remaining leek to match the length of the onion. Take out the frozen beef brisket slices.
Step 6
Remove the leek, onion, bay leaves, and peppercorns that were used for boiling the tendon. Do not discard the tendon broth; we will use it for the hot pot. This broth will add a deep flavor to the dish.
Step 7
Cut the tender, boiled beef tendon into bite-sized pieces. The chewy yet tender texture of the tendon makes for a delightful bite.
Step 8
Arrange all the prepared ingredients beautifully in a hot pot. Pour in the broth, bring it to a gentle boil, and your beef tendon hot pot is ready!
Step 9
Pour the tendon broth into the hot pot, enough to generously cover the ingredients. Season with 1 tablespoon of soy sauce (for soup), 3 pinches of salt, and about 10 shakes of pepper. Adjust the salt and soy sauce to your preference.
Step 10
Finally, let’s make a dipping sauce to enjoy with the hot pot! In a small bowl, combine 1 tablespoon of soy sauce (for soup), 2/3 tablespoon of 2x concentrated vinegar, 1 tablespoon of water, and 1/3 tablespoon of prepared mustard. Mix well until combined. Adjust the amount of mustard according to your taste.
