Main ingredients 🥩
beef tendonbeef brisketchivesgreen oniononiongarliccheongyang chili peppermustard
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.
🙋 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.
Ingredients needed 🛒3 servings
- 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 🍳
- Soak the beef tendon and brisket in cold water for at least 6 hours to remove blood.
- In boiling water, add doenjang, bay leaves, and whole black peppercorns. Add the blood-drained meat and blanch for exactly 10 minutes, then rinse thoroughly in cold water.
- Place the blanched suji and arongsatae in a pressure cooker. Add green onion, onion, garlic, soup soy sauce, and enough water to barely cover. Steam over medium heat for 30 minutes.
- While the meat is steaming, cut the chives into bite-sized pieces. Toss lightly with gochugaru, vinegar, sesame oil, and sesame seeds to make seasoned chives.
- Take out the cooked suji and cut into bite-sized pieces. Mix lightly with the prepared seasoned chives.
- On a large plate, neatly arrange thinly sliced arongsatae. Pile the suji mixed with seasoned chives on top.
- Mix finely chopped green onion, cheongyang chili pepper, minced garlic, soy sauce, vinegar, sugar, and yeon-gyeoja to make a spicy mustard sauce. Serve on the side.
- Drain the blood from the meat for 6 hours or more, then blanch with doenjang and aromatics for 10 minutes.
- Place in a pressure cooker with green onion, onion, garlic, soup soy sauce, and water, then steam over medium heat for 30 minutes until tender.
- Prepare sweet and sour seasoned chives and a soft mustard sauce, then plate with the steamed meat.
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.
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