Aha Bujang's Korean Beef Shank Gukbap

• 1 kg Korean beef shank
• 1 whole large green onion
• 100 g onion
• 40 g garlic
• 5 g ginger
• 4 L water
• 1 L broth (for one serving)
• 0.5 tbsp soup soy sauce
• 0.5 tbsp minced garlic
• a few cheongyang chili peppers
• 1 tbsp Vietnamese chili powder (for chili oil)
• a pinch of black pepper
• a pinch of salt
• a pinch of Miwon

Recipe 🍳

Cooking tips 💡

• If you don't have a pressure cooker, you can achieve tender meat by simmering in a regular pot with the lid on over medium-low heat for at least 1 hour and 40 minutes.
• Making chili oil from the fat that rises to the top of the cooled broth infuses the soup with a deep beef flavor and a pleasant spiciness.

Recommended for 🙋

• ⭐Those who want to recreate the deep, restaurant-quality flavor of a rich Korean beef gukbap at home.
• ⭐Those who want to enjoy tender, chewy Korean beef shank suyuk together with a spicy broth.