Sung Si-kyung's Beef Shank Muchim

• 600g beef shank (use part of the boiled meat)
• 1 whole large green onion
• 5–6 cloves garlic
• 1/3 tbsp minced ginger
• 1 tbsp Jin-ganjang
• enough water to cover
• 1/2 large green onion (sliced for mixing)
• 1 tbsp soup soy sauce
• 1 tbsp sesame oil
• 1 tbsp gochugaru
• a pinch of whole sesame seeds

Recipe 🍳

Cooking tips 💡

• When making boiled beef shank, slice part of it for plain boiled meat and shred the rest for muchim to enjoy two dishes at once.
• Using soup soy sauce instead of regular Jin-ganjang prevents a heavy taste and gives a clean yet deep umami.
• If the large green onion is too pungent, soak it briefly in cold water and drain before using to mellow the sharpness.

Recommended for 🙋

• ⭐Those who want a spicy, tangy meat snack instead of plain boiled beef soup.
• ⭐Those who want to enjoy boiled beef shank in two different ways.
• ⭐Those who want to taste a special dish where the sharpness of large green onion harmonizes with the mildness of beef.