Aha Bujang's Spicy Beef Shank Jangteo Gukbap

• 900g beef shank
• 300g radish
• 200g large green onion
• 100g soybean sprouts
• 50g oyster mushrooms
• 1 piece dashima
• 3L water
• 3 tbsp store-bought doenjang
• 2 tbsp soup soy sauce
• 1 tbsp gochujang
• 3 tbsp minced garlic
• 3 tbsp gochugaru
• 2 tbsp beef dashida
• 1 tbsp Miwon

Recipe 🍳

Cooking tips 💡

• Remember the water level before boiling, and after cooking, add water to compensate for the reduced amount to adjust the level.
• The 30-minute resting period after turning off the heat is the key step that makes the shank's texture tender.
• When you boil the thinly sliced shank in the ttukbaegi with the broth, the flavor of the broth penetrates deep into the meat.

Recommended for 🙋

• ⭐Those who want to make the uniquely rich and hearty broth of market-style jangteo gukbap at home.
• ⭐Those who enjoy gukbap generously topped with beef shank slices.