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4.60 from 5 votes

Beef Suyuk

Ingredients

  • 400-500 grams Beef Brisket

Beef Broth Ingredients

  • 1 liter Water (~4.5 Cups)
  • 150-200 grams of Korean Radish (reference video for size)
  • ½ whole Onion
  • 4 Whole Garlic
  • 1 stalk Spring Onion (length of forearm)
  • 3-4 Bay Leaves
  • ½ teaspoon(!) Whole Black Pepper

Suyuk Dipping Sauce

  • 5 Tablespoons Soy Sauce
  • 5 Tablespoons Beef Broth
  • ½ Tablespoon Sugar
  • 1 Tablespoon Vinegar
  • 1 Tablespoon Hot Mustard
  • Small handful Chopped Spring Onion
  • ¼ whole Onion (Chopped finely)
  • ½ Tablespoon Minced Garlic (optional)

Optional toppings

  • ⅓ bags of Enoki Mushrooms
  • 3-4 stalks Green Onion Stalks

Instructions

Soak Brisket in Water

  • Place 400-500 grams of marbled brisket into a pot filled with cold water. Let the brisket pieces soak for at least 30 minutes.
  • Empty out the "bloody" water and give each brisket piece another quick rinse under running water. Set aside on a bowl.

Make Soup Broth

  • Take out a separate pot - one with a matching lid. Now add-in 1L of water (~4.5 cups). Next, add in a piece of Korean Radish (150~200g), ½ an Onion, 4 Garlic Cloves, 1 forearm-sized piece of Spring Onion Stalk, 3-4 Bay Leaves and Whole Black Pepper (½ teaspoon!)
  • Turn on high heat and bring pot up to a rolling boil.
  • Once the pot is at a rolling boil, add the brisket pieces into the pot. Now place the lid on.
  • Wait for the pot to come back up to a rolling boil. Once it does, reduce the heat to a LOW heat... and set a timer for 50 minutes.
  • 15 minutes into the boil... remove the spring onion stalk from the pot and give it a quick stir. Let the pot continue to gently simmer away for the rest of the 35 minutes...
  • In the meanwhile, move to toppings & dipping sauce.

Make Toppings

  • Cut 3-4 green onion stalks into pinky finger-length pieces... to use as garnish. Cut the stem off the enoki mushroom bundle... and trim it to equal size as well.

Make Dipping sauce

  • Take out a bowl and start by adding the following ingredients: Soy Sauce (5 Tablespoons), Sugar (½ Tablespoon), Vinegar (1 Tablespoon), Hot Mustard (1 Tablespoon). We're not done yet... move to next step
  • Next, scoop some Broth from the boiling pot... add-in 5 Tablespoons of Broth to the dipping sauce.
  • Then chop ¼ a whole onion. As well as similar amount of spring onion stalk. Add both the diced onion & spring onion to to the dipping sauce.
  • Thoroughly mix all of the ingredients together. (Feel free to add in a pinch of more sugar if needed!)

Rest Beef

  • When the timer rings - after a total of 50 minutes of boiling - turn off the heat. Keep the lid on the pot.
  • Now, allow the beef pieces to rest in the pot for 20 minutes - with the heat off, lid-on (in the residual heat).
  • After 20 minutes of resting, take the beef pieces out and place them onto a few paper towels.
  • Then place a few paper towels on top of the beef pieces and place something heavy on top (like a sturdy pot). The weight will firm up the beef pieces and make them easier to slice.
  • While you wait... let's flavor the broth.

Season Broth

  • Use a sieve and take out any remaining ingredients in the broth.
  • Place the heat on and bring the broth to a boil.
  • Season the broth with Soy Sauce (1 Tablespoon) and Salt (few pinches).

Cut Beef & Plate

  • After 10 minutes of resting, the beef is now ready to cut. Peel off the paper towels and cut each piece into thin slices.
  • Remeber to cut against-the-grain (reference video).
  • Now, arrange the beef slices around the plate. Then add garnish - enoki mushrooms and green onions in the middle.
  • When ready to serve to guests, scoop some of the hot broth over the beef slices - don't forget to scoop some over the vegetables in the middle.
  • Don't forget to dip the beef into the dipping sauce! Enjoy ;-)