Tender Beef Shank Hot Pot: Enjoy the Deep, Rich Broth!
Tender Beef Shank Hot Pot: Enjoy the Deep, Rich Broth!
A Hearty Beef Shank Hot Pot for Everyone
This recipe for Arong Satay Hot Pot will captivate the taste buds of everyone, from young children to adults. It’s a dish that brings smiles to every table.
Hot Pot Ingredients- 1kg Beef Shank (Arong Satay)
- 1 Onion (cut into large pieces)
- 1 stalk Green Onion (cut into large pieces)
- 5 or more whole Garlic cloves
- A pinch of whole Peppercorns
- 3 Bay Leaves
- 1/2 pack Baby Bok Choy (trim ends)
- Napa Cabbage hearts (as much as you like, cut into bite-sized pieces)
- 1 bag Enoki Mushrooms (trim ends)
- 1 bunch Scallions (cut into 4-5cm lengths)
Spicy Dipping Sauce Ingredients- 1 Korean Green Chili Pepper (finely chopped)
- 1/2 Tbsp Minced Garlic
- 4 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1 Tbsp Sugar
- A touch of Wasabi (to taste)
- 1 Korean Green Chili Pepper (finely chopped)
- 1/2 Tbsp Minced Garlic
- 4 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1 Tbsp Sugar
- A touch of Wasabi (to taste)
Cooking Instructions
Step 1
It’s crucial to remove the blood from the beef shank. Soak 1kg of beef shank in cold water for 2 hours to drain out the blood. Once drained, place the beef shank in a pot with 1500ml (about 7.5 cups) of water, 1 large onion cut into large pieces, 1 green onion stalk cut into large pieces, 5 or more whole garlic cloves, a pinch of whole peppercorns, and 3 bay leaves. Bring to a boil and cook for 2 hours. Start with 30 minutes on high heat, then reduce to medium heat for 1 hour and 30 minutes. When switching to medium heat, add 3 Tbsp of soup soy sauce and 1 Tbsp of anchovy sauce for a deep umami flavor. Strain the broth after cooking the beef and set it aside. Taste the broth and adjust the seasoning with salt if needed. This broth is the foundation of your hot pot’s flavor!
Step 2
Now, let’s make the flavorful sauce for your hot pot! In a bowl, combine 1 finely chopped Korean green chili pepper, 1/2 Tbsp minced garlic, 4 Tbsp soy sauce, 2 Tbsp vinegar, 1 Tbsp sugar, and a touch of wasabi according to your preference. Mix well. This sauce will add a spicy, tangy, and slightly sweet kick that cuts through richness and enhances the overall taste.
Step 3
Carefully remove the cooked beef shank from the broth and let it cool for about 20 minutes. If you slice it while it’s too hot, it might fall apart easily, so make sure to let it cool down before slicing it into bite-sized pieces. Now, arrange all the prepared ingredients in your hot pot: Napa cabbage hearts, enoki mushrooms, sliced beef shank, scallions, and baby bok choy, making it look visually appealing. Pour in the prepared broth until it’s almost covering the ingredients, and bring it to a boil. Your delicious beef shank hot pot is ready! After you’ve enjoyed all the meat and vegetables, don’t forget to add some kal-guksu (knife-cut noodles) to the rich broth for an incredibly satisfying finish. To ensure a cleaner taste, rinse the noodles in cold water before adding them to the boiling broth to remove excess starch.
