Today's dinner: Beef Suyuk Jeongol (Korean beef shank hot pot) This is a dish I used to make whenever we had guests coming over, and also for our housewarming after we first got married and moved into our home. It does take a bit of time and patience, but the result is just as good as it looks. (and it pairs perfectly with soju too) At the end we added some pho noodles and bean sprouts to the broth and finished the whole pot which felt like the perfect dessert. 👩🏻‍🍳Beef Suyuk Jeongol Recipe (inspired by 마카롱여사) Ingredients 1 kg beef shank (gravy beef) 10 whole garlic cloves 2–3 spring onions 1 tsp whole peppercorns Napa cabbage Shimeji mushrooms Enoki mushrooms Garlic chives Soup seasoning 1T soup soy sauce (guk ganjang) Salt to taste Dipping sauce 1/2T minced garlic A little chopped spring onion 1–2 green chilies 1/2T sugar 1/2T vinegar 1t mustard (yeon-gyeoja / Korean mustard) 1.5T soy sauce 1.5T water Method 1.Blanch the beef shank in boiling water for 10 minutes. Trim off any excess fat or connective tissue beforehand. 2.Place the beef shank in a rice cooker or pressure cooker with garlic, spring onions, peppercorns, and enough water to fully submerge the meat. 3. Cook on a multi-steam / pressure mode for 50 minutes. When it finishes, let it rest in the cooker for about 1 hour without opening the lid. 4.Remove the meat and aromatics from the broth and let the beef cool completely. Season the remaining broth with 1T soup soy sauce and a little salt to taste. 5. Make the dipping sauce by mixing all the ingredients together. 6. Once the beef has cooled, slice it thinly. Arrange the beef, napa cabbage, garlic chives, and mushrooms in a pot. Pour the hot broth over everything and simmer gently before serving. #koreanfood #hotpot — @yooinoz TikTok