Ttukdak Hyung's Rice Cooker Arongsatae Suyuk Muchim

Name: Ttukdak Hyung's Rice Cooker Arongsatae Suyuk Muchim
Cook time: 200 min
Total time: 200 min
Yield: 3 servings
Cuisine: Korean
Ingredients: beef arongsatae 600g; radish 5 chunks; onion 1; green onion 1 stalk; whole black peppercorns 10; water enough to submerge the meat; vinegar 2 tbsp; jin-ganjang 2 tbsp; sugar 1.5 tbsp; gochugaru 1 tbsp; sesame oil 1 tbsp; sesame seeds 1 tbsp; black pepper a pinch; chives 1 bunch; red chili pepper 1

A special dish where tender beef arongsatae suyuk ( boiled brisket), slow-cooked in a rice cooker until very soft, is wrapped in a sweet and sour special chive salad.

🙋 Recommended for

⭐ Those who want to enjoy soft and chewy beef suyuk in a Korean fine dining style at home.
⭐ Those looking for a high-end meat dish that impresses for parents' birthdays or when entertaining guests.

200 min Difficulty Normal Meat & mains

Main ingredients 🥩

arongsataeradishoniongreen onionblack peppervinegarjin-ganjangsugargochugarusesame oilsesame seedschivesred chili pepper

Tags 🏷️

for guests 밥솥요리 meat dish

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

beef arongsatae 600g
radish 5 chunks
onion 1
green onion 1 stalk
whole black peppercorns 10
water enough to submerge the meat
vinegar 2 tbsp
jin-ganjang 2 tbsp
sugar 1.5 tbsp
gochugaru 1 tbsp
sesame oil 1 tbsp
sesame seeds 1 tbsp
black pepper a pinch
chives 1 bunch
red chili pepper 1

Recipe 🍳

Soak the arongsatae in cold water for at least 3 hours to completely remove blood, ensuring a chewy texture and clean broth.
Place the drained arongsatae in the rice cooker inner pot, add radish, onion, green onion, and whole black peppercorns, then pour in enough water to fully submerge the ingredients.
Close the lid and cook on the multi-steam function for over 1 hour, or use the white rice cooking cycle to boil the suyuk.
Once cooked, remove the meat and let it cool slightly; strain the remaining broth through a fine cloth or sieve, reserving 2 ladles for the sauce.
In a bowl, combine vinegar, jin-ganjang, sugar, the reserved 2 ladles of arongsatae broth, gochugaru, sesame oil, sesame seeds, and black pepper, and stir well to make a sweet and sour salad dressing.
Add the washed chives cut into 5 cm lengths and the finely chopped red chili pepper to the dressing, and toss lightly.
Slice the cooled arongsatae suyuk thinly with a knife.
Spread the fragrant chive salad on a plate, then arrange the thinly sliced arongsatae suyuk on top to serve.

Soak arongsatae for 3 hours to remove blood, then boil in a rice cooker with radish, onion, green onion, peppercorns, and water until tender.
Make a dressing with vinegar, soy sauce, sugar, gochugaru, 2 ladles of broth, and sesame oil; toss with chives and red chili pepper.
Slice the arongsatae thinly and mound on top of the sweet and sour chive salad.

Cooking tips 💡

To ensure a clean, non-gamey broth, thoroughly removing the blood from the arongsatae before boiling is the most important step.
Suyuk slices can break easily when hot; let the meat cool slightly at room temperature until firm before slicing thinly and neatly.

Shop ingredients on Coupang(Ad)

arongsatae radish onion green onion black pepper vinegar jin-ganjang sugar gochugaru sesame oil sesame seeds chives red chili pepper

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