Beef Tendon & Shank Hot Pot

Ingredients

• Beef tendon2.2 lb
• Beef shank (arongsatae)2.2 lb
• Green onion
• Onion
• Black pepper
• Ginger
• Garlic
• Water6⅓ cups
• Garlic chives
• Oyster mushrooms
• Enoki mushrooms
• Green onion1 stalk
• Stock4¼ cups

• Soy dipping sauce

• Soy sauce5 Tbsp
• Sugar3 Tbsp
• Vinegar
• Minced garlic
• Mustard

• Beef tendon — suji
• Green onion — for slicing diagonally
• Stock — the cooking broth
• Vinegar — a little
• Minced garlic — a little
• Mustard — a little

How to make it

1. 1

   First boil the tendon and meat in boiling water for about 10 minutes to remove impurities and blood, then rinse clean.

2. 2

   Put 1.5 L of water, the green onion, onion, black pepper, ginger and garlic in a pressure cooker and cook for about 40 minutes.

3. 3

   Cool the meat, slice it thinly, and cut the tendon into chunks.

4. 4

   Cut the chives into bite-size lengths and lay them on the bottom with the oyster and enoki mushrooms.

5. 5

   Slice 1 green onion diagonally and place it in the middle.

6. 6

   Put the tendon and meat on top, pour in 1 L of stock (the cooking broth) and eat as it simmers.

7. 7

   Serve with the soy dipping sauce (5 tbsp soy sauce, 3 tbsp sugar, vinegar, garlic, mustard).

Chef's notes

Notes written in the margin of this recipe.

• 먼저 끓는물에 솜힘줄과 고기을 넣고10분정 도 삶아서 불순물과 핏물제거 후에 깨끗이 씻어서 압력밥솥 에 대파 양파 후추 생강 마늘을 넣 고 40분정도 쪄낸다음 고기을 식힌다음 얇 게 썰고 힘줄은 뭉텅하게 부추을 한입크기 로 잘라 바닥에 깔고 느타리 버섯 팽이버섯 을 같이 깔고 가운데에 대파을 1대 어슷썰 어 놓는다 위에 스지 고기얻고 육수을 넣어 같이 끓이면서 먹는다