Tender and Chewy Beef Brisket ‘Suyuk’ (Boiled Beef)
Perfect for Summer! Delicious Beef Brisket ‘Suyuk’ with No Gamey Smell
My daughter suddenly craved ‘suyuk’ (boiled meat), so I decided to make a delicious version using beef brisket that I had at home. I usually don’t season it much, but this time, a little seasoning made the texture incredibly tender with the brisket’s signature chewiness, and it came out absolutely delicious with no gamey odor. My daughter, who usually prefers pork ‘suyuk,’ absolutely loved this beef version and ate it up! With its chewy yet tender texture and perfectly eliminated gamey smell, this beef brisket ‘suyuk’ is a must-try. Enjoy this healthy and flavorful dish with your family! Stay well always! ♡
Ingredients
- Beef Brisket, 12 pieces (approx. 600g)
- Scallion roots or leek roots, 1 cup
- Whole garlic cloves, 10
- Whole black peppercorns, 1 Tbsp
- Soju or cooking wine, 1/2 cup
- Rice water (enough to cover the meat)
Seasoning & Accompaniments (Optional)
- Salt (for minor seasoning adjustment, very little)
- Cooking wine or Mirin, 2 ladles (for removing gamey smell and enhancing flavor)
- Ssamjang, salted shrimp paste, kimchi, etc. for serving
- Salt (for minor seasoning adjustment, very little)
- Cooking wine or Mirin, 2 ladles (for removing gamey smell and enhancing flavor)
- Ssamjang, salted shrimp paste, kimchi, etc. for serving
Cooking Instructions
Step 1
Soak the beef brisket in cold water and add a little soju (or cooking wine) to help remove the blood. Soaking for about 30 minutes to an hour will cleanly remove the blood, aiding in eliminating any gamey odors.
Step 2
Prepare an aromatic bundle by placing the scallion roots, whole garlic cloves, and whole peppercorns into a fine-mesh bag or cheesecloth. This makes it easier to remove the aromatics later.
Step 3
Pour the rice water into a pot and bring it to a boil over high heat. Rice water is a secret ingredient that makes the broth smoother and more flavorful.
Step 4
Once the rice water is at a rolling boil, add the soaked beef brisket and the prepared aromatic bundle. Pour in the 2 ladles of cooking wine (or Mirin) as well. Boil over high heat for about 10 minutes, then reduce the heat to medium-low, cover the pot, and simmer for about 40 minutes to 1 hour, or until tender. Adjust the cooking time based on the thickness and size of the meat. If a skewer inserted into the meat comes out clean with no pink juices, it’s ready.
Step 5
If you wish to slightly season the ‘suyuk’ while it’s cooking, add a tiny pinch of salt during the last 10 minutes of simmering. However, usually, dipping sauces like ssamjang or salted shrimp paste are sufficient.
Step 6
Remove the cooked brisket from the pot and let it cool slightly. If you slice it while it’s too hot, it might fall apart. Slice it into bite-sized pieces when it’s just warm to the touch. Slicing along the grain of the brisket will best preserve its chewy texture.
Step 7
Arrange the sliced ‘suyuk’ attractively on a serving plate. Serve with ssamjang, salted shrimp paste, fresh lettuce wraps, and your favorite kimchi for an even more delightful meal. Enjoy and stay healthy!