Chewy Beef Knuckle Kimchi
(Beef Competition Entry) Hunz’s Special Beef Knuckle Kimchi Recipe
Inspired by the tender texture of oyster kimchi, we’ve created a unique kimchi by adding chewy beef knuckles. It’s not only healthy but also boasts a refreshing, savory flavor that is incredibly addictive once tasted.
Kimchi Ingredients- 1/2 head of Napa cabbage
- 300g beef knuckles
Seasoning Ingredients- 1/4 onion (finely minced)
- 1/4 green onion (thinly sliced)
- 1 whole garlic (minced)
- 1 tsp ginger (minced)
- 1 Tbsp fish sauce (anchovy sauce)
- 1 Tbsp plum extract
- 1 tsp sugar
- 1.5 tsp apple juice
Sweet Rice Paste- 150g glutinous rice flour
- 150g broth (or kelp broth)
- 1/4 onion (finely minced)
- 1/4 green onion (thinly sliced)
- 1 whole garlic (minced)
- 1 tsp ginger (minced)
- 1 Tbsp fish sauce (anchovy sauce)
- 1 Tbsp plum extract
- 1 tsp sugar
- 1.5 tsp apple juice
Sweet Rice Paste- 150g glutinous rice flour
- 150g broth (or kelp broth)
Cooking Instructions
Step 1
Carefully prepare the beef knuckles, then boil them in plenty of water until tender. After boiling, quickly rinse the beef knuckles under cold water to cool them down; this helps achieve a wonderfully firm and chewy texture. Once completely cooled, slice them into bite-sized pieces.
Step 2
Cut the cabbage in half and salt it, then rinse thoroughly and drain completely. Prepare the kimchi seasoning by mixing the minced onion, green onion, garlic, ginger, fish sauce, plum extract, sugar, and apple juice. Also, combine the glutinous rice flour with broth to make the sweet rice paste and mix it into the seasoning. Carefully spread the seasoning between each leaf of the salted cabbage. Let the prepared kimchi ferment at room temperature for about 3 days to develop a refreshing and deep flavor.
Step 3
Add the prepared beef knuckles to the fermented kimchi and gently toss to coat. The chewy texture of the beef knuckles complements the crispness of the kimchi, creating a fantastic harmony. If you’re short on time or prefer a simpler dish, you can enjoy this immediately like a fresh kimchi salad (geotjeori), or pair it with boiled pork for a delicious beef knuckle bossam.
