Tender and Juicy Korean Beef Brisket Boiled in Broth (Sut Yook)
Best Value Home-Style Korean Beef Brisket Boiled in Broth (Sut Yook) Recipe!
Enjoy a magnificent beef brisket boiled in broth (Sut Yook) right at home with this affordable cut from your local butcher! While brisket is often used for braised dishes like Jangjorim, it becomes wonderfully tender and lean when boiled, making it a delightful choice. Save up to 75% on dining out costs by making this delicious and satisfying beef Sut Yook yourself. It’s perfect for special occasions or elevating your everyday meals.
Boiled Beef Ingredients- Beef Brisket (Sut Yook cut) 600g
- Whole Peppercorns 1/2 Tbsp
- Green Onion 1 stalk
- Ginger 1 piece
- Soju (Korean rice wine) 1/3 cup
- Whole Garlic 6 cloves
- Large Green Onion 1 stalk
- Petasites (Meowidae) 1 handful (or Garlic Chives)
- Broth from boiling beef 2 cups
Special Sauce Ingredients- Onion 1 (half red, half white)
- Cheongyang Pepper (spicy Korean chili) 2
- Soy Sauce 2 Tbsp
- Water or Broth 6 Tbsp
- Sugar 1 Tbsp
- Vinegar 2 Tbsp
- Prepared Mustard 1/2 Tbsp
- Wasabi 1/3 Tbsp
- Black Pepper to taste
- Onion 1 (half red, half white)
- Cheongyang Pepper (spicy Korean chili) 2
- Soy Sauce 2 Tbsp
- Water or Broth 6 Tbsp
- Sugar 1 Tbsp
- Vinegar 2 Tbsp
- Prepared Mustard 1/2 Tbsp
- Wasabi 1/3 Tbsp
- Black Pepper to taste
Cooking Instructions
Step 1
First, it’s crucial to cook the brisket until tender as it’s a tougher cut. Soak the brisket in cold water for about 30 minutes to remove any blood. Place the soaked brisket into a pressure cooker or Instant Pot. Add 1/2 green onion stalk, 1 piece of ginger, 6 cloves of garlic, 1/2 tbsp of whole peppercorns, and 1/3 cup of soju. If using an Instant Pot, select the ‘Meat’ or ‘Boil’ setting and cook for 30 minutes.
Step 2
While the beef is boiling, prepare the accompanying vegetables. Garlic chives are ideal, but if unavailable, you can thinly slice the white part of a green onion or julienne Petasites (Meowidae) for a delicious alternative. These fresh vegetables will help cut through the richness of the meat.
Step 3
Now, let’s make the special dipping sauce to go with your boiled beef. Thinly slice half a red onion and half a white onion. Rinse the sliced onions under cold water briefly to mellow their sharpness, then arrange them attractively in a small serving dish. Finely mince the Cheongyang peppers and add them for a touch of heat.
Step 4
It’s time to mix the flavorful sauce! In a small bowl, combine 2 Tbsp soy sauce, 6 Tbsp water or the beef broth, 2 Tbsp vinegar, and 1 Tbsp sugar. Stir until well combined. Then, add 1/3 Tbsp wasabi, 1/2 Tbsp prepared mustard, and a pinch of black pepper. Mix everything together until the sauce is smooth and well-integrated. Your delicious Sut Yook sauce is ready!
Step 5
Once the brisket has finished cooking in the pressure cooker for 30 minutes, carefully remove it and let it cool slightly. Then, slice the beef thinly for serving. Slicing it too thick can affect the texture, so aim for thin, elegant slices that showcase the tenderness of the meat.
Step 6
In a pot, create a base layer with the thinly sliced green onions and Petasites (or garlic chives) you prepared earlier. Spoon about 4 ladles of the beef broth over the vegetables, ensuring they are nicely moistened. This step helps to further tenderize the meat and infuses it with the aromatic flavors of the vegetables.
Step 7
Arrange the thinly sliced boiled beef neatly on top of the vegetable layer in the pot. Pour another 2-3 ladles of the beef broth over the meat. Gently simmer over medium-low heat. This brief simmering allows the flavors to meld beautifully, creating a truly succulent dish.
Step 8
Serve the Sut Yook while it’s gently simmering for the best flavor and texture. You’ll be amazed how this affordable cut of beef transforms into such a tender and delightfully chewy dish! The aromatic green onions complement the richness of the beef, and the meat itself has a wonderful savory flavor. Enjoy your delicious homemade Korean beef boiled in broth!
