Braised beef shank with rice cakes is a rich Korean dish featuring tender simmered beef shank, chewy garaetteok rice cakes, chestnuts, and mushrooms, all slow-braised in a savory-sweet pear-infused soy sauce. Garnished with pine nut powder and sesame seeds, it’s a hearty and elegant meal perfect for special occasions.

Try this recipe from W Table.

Ingredients:

  • 700 grams beef shank
  • 2 sticks rice cakes (130 grams garaetteok)
  • 1/2 carrot
  • 4 shiitake mushrooms
  • 1 handful chestnuts (100 grams)
  • A pinch pine nut powder
  • A pinch sesame seeds

Ingredients for cooking the beef shank:

  • 1/2 stalk green onion
  • 10 black peppercorns
  • 1/2 cup cooking wine

Seasoning ingredients:

  • 3 tablespoons soy sauce
  • 2 tablespoons chopped green onion
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon cooking wine
  • 2 tablespoons pear juice
  • 3 tablespoons sugar
  • A pinch black pepper

(Serves 4)

Instructions:

In a pot, add the beef shank and 2 liters of water, and boil over medium heat for 60 minutes.

In a bowl, combine all seasoning ingredients and mix well.

Cut the rice cakes and carrot into bite-sized pieces, and quarter the shiitake mushrooms.

Once the beef shank has cooled slightly, cut it into bite-sized pieces.

In a pot, add the beef shank, carrot, chestnuts, seasoning sauce and 4 cups of water. Cook on medium-high heat for 20 minutes.

Tip: For a richer flavor, use the water from boiling the beef.

Add the shiitake mushrooms and rice cakes, cover and simmer on medium heat for another 20 minutes.

Transfer the braised beef shank with rice cakes to a serving plate and garnish with pine nut powder and sesame seeds.

[Source: W Table]


koreadherald@heradcorp.com