Korean Braised Beef Shank
Satae jjim is a Korean braised beef shank dish that requires soaking the meat in cold water to draw out blood, then simmering it with aromatics for over two hours. The extended cook breaks down the shank's tough connective tissue until the beef can be pulled apart along its grain, yielding a satisfying, fork-tender texture. Soy sauce and sugar establish a deeply savory-sweet base, and radish added midway through absorbs the concentrated broth while contributing its own refreshing sweetness as a counterpoint. Chilling the finished braise overnight and reheating it the next day lets the seasoning permeate the meat even further.
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Instructions
- 1
Soak beef shank in cold water for 40 minutes.
- 2
Blanch for 3 minutes in boiling water and rinse.
- 3
Simmer shank with water, ginger, and onion for 70 minutes.
- 4
Add soy sauce, sugar, garlic, and radish; braise 35 minutes over medium heat.
- 5
Reduce to low heat and cook 10 more minutes until rich.
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Nutrition (per serving)
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