Tender and Chewy Korean Beef Brisket Boiled Dish (Hanwoo Satae Suyuk)
Mastering Hanwoo Satae Suyuk: A Delicious Recipe Inspired by ‘Matnamui Gwangjang’
My husband made this wonderful Hanwoo Satae Suyuk for me, inspired by the recipe from the TV show ‘Matnamui Gwangjang’! The chewy texture and rich flavor were absolutely delicious. This recipe is perfect for a special family meal or when you want to impress with a home-cooked dish.
Main Ingredients- 450g Korean Beef Brisket (Hanwoo Satae)
- 1/2 bunch Chives
- 2 packs Enoki Mushrooms
Cooking Instructions
Step 1
First, prepare the 450g of Hanwoo Satae. Soak it in cold water for 3 hours to remove any blood. Properly draining the blood is key to a clean-tasting boiled dish.
Step 2
Now, let’s make the special soy sauce dip that will enhance the flavor of the brisket. In a clean bowl, combine 10 Tbsp of soy sauce and 4 Tbsp of vinegar. Mix them well.
Step 3
Prepare the vegetables for the dip. Thinly slice 1/2 onion and finely chop 2 Korean green chili peppers. Add these to the prepared soy sauce mixture. The mild spiciness of the chili peppers will add a wonderful depth to the sauce.
Step 4
Cover the bowl of soy sauce dip with plastic wrap and refrigerate for 3 hours. This allows the soy sauce to fully infuse into the onion and chili peppers, developing a richer flavor.
Step 5
Place the Hanwoo Satae, from which you’ve removed the blood, into a pot. We’re now ready to tenderize the brisket.
Step 6
To boil the brisket, add 1/2 onion, 1.5 green onion stalks, 10 whole garlic cloves, and 1 piece of ginger to the pot. Bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for approximately 2 hours, or until the brisket is very tender. The meat might seem firm initially, but prolonged simmering will make it incredibly soft. Check the water level periodically and add hot water if necessary to keep the brisket submerged.
Step 7
Once the brisket is tenderly boiled, let it cool slightly and then slice it into bite-sized pieces. You’ll know it’s ready when a fork can easily pierce through it.
Step 8
Now, prepare the accompanying vegetables. Wash 1/2 bunch of chives and cut them into suitable lengths. Trim the roots off 2 packs of enoki mushrooms and separate the strands. Arrange the chives and enoki mushrooms at the bottom of a hot pot. Pour enough of the brisket boiling liquid over them to almost cover the mushrooms, and bring to a simmer.
Step 9
Artfully arrange the sliced Hanwoo Satae brisket on top of the simmering mushrooms and chives in the pot. Cooking them together in this way allows the brisket’s savory juices to enrich the broth.
Step 10
Enjoy the warm brisket hot pot, savoring the combination of tender meat, earthy mushrooms, and fresh chives. It’s a delightful experience for the palate.
Step 11
Finally, dip the brisket into the special soy sauce dip, featuring the marinated onion and chili peppers. The tangy, slightly spicy condiment perfectly complements the rich brisket. My husband’s homemade Hanwoo Satae Suyuk was truly a memorable and delicious meal!
