Ttukdak Hyung's Buchu Suji Arongsatae Jjim

• beef tendon, as needed
• beef brisket, as needed
• chives, as needed
• green onion, as needed
• onion, as needed
• garlic, as needed
• cheongyang chili pepper, a little
• doenjang (soybean paste), 1 tbsp
• bay leaves, a little
• whole black peppercorns, a little
• soup soy sauce, a little
• gochugaru (red chili powder), a little
• vinegar, a little
• sesame oil, a little
• sesame seeds, a little
• soy sauce (brewed), a little
• sugar, a little
• yeon-gyeoja (soft mustard), a little

Recipe 🍳

Cooking tips 💡

• To completely remove the gamey smell of suji, be sure to soak out the blood for at least 6 hours and blanch with doenjang in the initial step.
• Using a pressure cooker easily achieves a jelly-like, chewy and tender texture of suji without prolonged boiling.
• The meat itself is only lightly seasoned, so it is much tastier when dipped in the special soy sauce with cheongyang chili pepper and mustard.

Recommended for 🙋

• ⭐Those who want to serve high-quality boiled beef that rivals specialty restaurants at home.
• ⭐Those who enjoy the combination of collagen-rich chewy suji and tender arongsatae.