Ttukdak Hyung's Buchu Suji Arongsatae Jjim
A medicinal beef dish featuring tender steamed suji (beef tendon) and arongsatae (brisket) steamed in a pressure cooker, served with sweet and sour seasoned chives and a pungent mustard sauce.
Ingredients needed 3 servings
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.
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