Spicy Braised Beef Shank with Garlic Explosion (Altoran Recipe)
A Hearty Korean Meal: Altoran’s Garlic Bomb Beef Shank Stew, Spicy Beef Shank Dish, Perfect Side for Rice, Featuring Grated Garlic!
This recipe transforms the relatively affordable beef shank cut into a wonderfully spicy and flavorful dish. It’s packed with garlic, creating a ‘Garlic Bomb Beef Shank Stew’ that is incredibly aromatic and delicious. Even the sauce, when mixed with rice, is a delight! Perfect for a hearty side dish that will make your rice disappear.
Beef Shank Stew Ingredients
- 400g Korean Beef Shank
- 200g Korean Radish (Muu)
- 1/3 Carrot (approx. 100g)
- 1/2 Green Onion
- 3 Slices Fresh Ginger
- 2 Green Onion Leaves
- 1/3 cup Soju (approx. 50ml)
- Pinch of Whole Peppercorns
1st Soy Sauce Seasoning
- 6 Tbsp Soy Sauce
- 3 Tbsp Sugar
- 2 Tbsp Chopped Green Onion
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
2nd Spicy Seasoning
- 1/4 Onion
- 50g Korean Radish (Muu)
- 3 Tbsp Cooking Wine (Mirin or similar)
- 4 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 cup Minced Garlic (generous amount!)
- 2-3 Cheongyang Peppers (Korean spicy peppers)
- 6 Tbsp Soy Sauce
- 3 Tbsp Sugar
- 2 Tbsp Chopped Green Onion
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
2nd Spicy Seasoning
- 1/4 Onion
- 50g Korean Radish (Muu)
- 3 Tbsp Cooking Wine (Mirin or similar)
- 4 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 cup Minced Garlic (generous amount!)
- 2-3 Cheongyang Peppers (Korean spicy peppers)
Cooking Instructions
Step 1
Cut the 400g of Korean beef shank into large pieces, about 4cm wide. (For reference, this is similar to the amount of meat in 1kg of boneless beef ribs.)
Step 2
Bring a pot of water to a rolling boil. Add the prepared beef shank and blanch for about 3 minutes. This step helps to remove blood and impurities. Blanching quickly in boiling water preserves the meat’s flavor. After blanching, rinse lightly under cold water and drain well.
Step 3
Cut the 200g of Korean radish into large, bite-sized pieces (about 2-3cm). Slice the 1/3 carrot (approx. 100g) into similar sizes and round off the edges. This prevents them from breaking apart during cooking and maintains a nice shape.
Step 4
Place the blanched beef shank in a deep pot. Add enough cold water to cover the meat completely. Bring to a boil over high heat. Once boiling, add the 2 green onion leaves, 3 slices of ginger, and a pinch of whole peppercorns to infuse flavor. Boiling with the lid off allows the sulfur compounds in the green onion leaves to effectively remove any gamey odors.
Step 5
Add 1/3 cup of soju to further eliminate any unpleasant smells. Reduce the heat to medium, cover the pot, and simmer gently for about 40 minutes until the beef shank is tender. It’s crucial to cook over medium heat to prevent the meat from becoming tough. Once the beef is tender, remove and discard the green onion, ginger, and peppercorns before proceeding. (Tip: Adding soy sauce seasoning too early can cause the meat to shrink and toughen. It’s best to cook the meat until tender first, then add the seasonings for a softer texture.)
Step 6
Prepare the first soy sauce seasoning. In a bowl, combine 6 Tbsp soy sauce, 3 Tbsp sugar, 2 Tbsp finely chopped green onion, 1 Tbsp sesame oil, and a pinch of black pepper. Mix well.
Step 7
Pour the prepared 1st soy sauce seasoning over the tenderly cooked beef shank in the pot and mix thoroughly.
Step 8
Add the prepared 200g of radish and 100g of carrot to the pot. Cook over medium heat until the radish becomes translucent and tender, allowing it to absorb the flavors.
Step 9
Make the 2nd spicy seasoning. Grate 1/4 onion and 50g of radish. Mix these with 3 Tbsp cooking wine and 4 Tbsp gochugaru (Korean chili flakes) to create the spicy sauce.
Step 10
When the radish turns translucent and begins to absorb the first seasoning, add the 2nd spicy seasoning to the pot and mix everything together. The spicy aroma will start to fill your kitchen.
Step 11
Finally, add the generous 1/2 cup of minced garlic and 2-3 chopped Cheongyang peppers. Cover the pot and simmer for an additional 5 minutes. This allows the garlic and pepper flavors to deeply penetrate the beef shank, resulting in a truly delicious dish. Your moist, tender, and garlic-packed beef shank stew is ready!
