Korean Braised Beef Shank
Soak 900 g beef shank in cold water for 40 minutes and blanch it for 3 minutes before braising. Simmer it gently in 1.2 L water with ginger and onion for 70 minutes, then add the soy sauce, sugar, garlic, and 250 g radish in large chunks and braise over medium heat for 35 minutes. Once the liquid has reduced, lower the heat for 10 more minutes and turn it off when the beef separates along the grain.
Quick answer
- Total time
- 145 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Beef shank carries a lot of connective tissue that stays tough after a quick cook but lets the meat pull apart along the grain after a long, low simmer.
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As the braise cools, gelatin from the shank sets the sauce, and warming it again melts it back into a glossy, slightly thick glaze.
Ingredients
Instructions
- 1
Soak 900 g beef shank in cold water for 40 minutes.
If the water turns very red halfway through, replace it once to draw out more blood and reduce any heavy meaty odor before cooking.
- 2
Put the shank into boiling water and blanch it over high heat for 3 minutes.
Rinse away the foam and residue from the surface so the braising liquid stays cleaner and less cloudy later.
- 3
Place the shank in a pot with 1200 ml water, 15 g ginger, and 150 g onion.
Once it boils, lower the heat and simmer gently for 70 minutes, keeping the liquid at small bubbles.
- 4
Stir in 5 tablespoons soy sauce, 1.5 tablespoons sugar, and 1 tablespoon minced garlic.
Add 250 g radish in large chunks, then braise over medium heat for 35 minutes so it absorbs the broth without breaking apart.
- 5
Spoon the liquid over the meat from time to time so the surface darkens evenly.
When the radish turns slightly translucent and a chopstick slides in, turn the pieces gently so they do not crumble.
- 6
When the liquid has reduced and tastes concentrated, lower the heat and cook 10 more minutes.
Turn off the heat once the beef separates along the grain and looks glossy, then rest briefly before serving.
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