Tender Steamed Beef Lungs
How to Make Delicious Steamed Beef Lungs: A Complete Guide from Preparation to Steaming
Enjoy tender and chewy steamed beef lungs at home with this easy-to-follow recipe. Chef Haeuni, an expert in offal dishes, shares detailed instructions on thoroughly preparing beef lungs and secrets to making flavorful steamed lungs without any gamey smell. This guide is perfect for beginners!
Ingredients for Parboiling Beef Lungs (To Remove Odor & Basic Seasoning)- 2L water
- 4 cloves garlic
- 30ml Mirin (rice wine)
- 50ml Soju (Korean distilled spirit)
- 13 whole black peppercorns
- 4 bay leaves
Ingredients for Steaming Beef Lungs (For Tenderness and Flavor)- 800ml water
- 100ml Makgeolli (rice wine) (Optional: can be substituted with 50ml Soju)
- 800ml water
- 100ml Makgeolli (rice wine) (Optional: can be substituted with 50ml Soju)
Cooking Instructions
Step 1
First, prepare 350g of cleaned beef lungs. To remove sliminess and any gamey odor, add 1 tablespoon of flour (standard tablespoon size) to the lungs and rub them gently but thoroughly. Imagine you’re cleansing the lungs like washing your face.
Step 2
Rinse the floured beef lungs under running water until clean. In a pot, combine the rinsed beef lungs, 2 liters of water, 4 cloves of garlic, 30ml of Mirin, 50ml of Soju, 13 whole black peppercorns, and 4 bay leaves. Bring to a boil over high heat for 15 minutes to help remove any initial odors. Then, reduce the heat to medium and simmer for another 20 minutes. This ‘parboiling’ process helps to tenderize the lungs and prepare them for steaming.
Step 3
Once parboiled, remove the beef lungs from the pot and cut them into bite-sized pieces. Now, prepare the steamer by adding 800ml of water and 100ml of Makgeolli. If Makgeolli is unavailable, you can substitute it with 50ml of Soju. Makgeolli or Soju will further enhance the tenderness and add a subtle aroma. Cover the steamer and steam over high heat for 20 minutes, then reduce to medium heat and steam for another 20 minutes. A total of 40 minutes of steaming will result in moist and incredibly tender steamed beef lungs.
Step 4
Your steaming hot and tender beef lungs are ready! Carefully remove the steamed lungs from the steamer and cut them into your desired serving size. You can enjoy them as they are by dipping them in a sesame oil and salt mixture, or use the cut lungs as an ingredient in stir-fries or rice dishes. They pair wonderfully with fresh lettuce wraps too!
