Sataejjim (Slow Cooker Beef Shanks)
This is a very simple low maintenance Korean recipe of one of my favorite cuts on any animal: the shank. When slow cooked for hours, the meat is extremely tender and flavorful, much similar to a chuck. There are 2 types of shanks: foreshanks and hindshanks. Foreshanks are the front 2 shanks of the animal, what you'd typically see in a grocery store or a restaurant. Hindshanks are the back 2 shanks of an animal. These are harder to find, mostly because they are still attached to the back legs of animals and sold as a whole leg, at least with lamb and pork. For this recipe, I will be using beef shanks. These are mostly known to the West as beef soup bones. This is a very inexpensive cut and should cost no more than $4lb. I recommend 1 shank per person. If you want to commit blasphemeat, you can find boneless beef shank meat at most Asian grocery stores. I personally prefer the bone. You get a lot of flavor from the marrow. Plus you know when the shanks are done when the meat is falling of the bone.
Servings: 4 people
Ingredients
- 4 beef shanks
- 3/4 lb Korean radish or any other root vegetable (parsnip, turnip, potato) cut into 1 inch cubes
- 1 medium carrot cut into 1/2 inch pieces
- 1/2 medium onion diced
- 2 green onions diced
- 1 head garlic peeled and left whole
- 4 thin slices of ginger
- 4 dried shittake mushrooms chopped
- 1 tsp crushed red pepper
Sauce
- 1/3 cup light soy sauce
- 1/4 cup rice wine
- 2 tbsp honey
- 1 tbsp sugar
- salt and pepper to taste
- 1 tbsp sesame oil
Garnish
- 2 green onion finely chopped
- 1 tsp toasted sesame seeds
Instructions
- Mix all the sauce ingredients together.
- Cut up all of the vegetables.
- Add all of the ingredients to a slow cooker. Add the sauce. Cook on high for 6 hours.
- Remove meat from the bone and add back to the pot. Serve. Garnish with green onions and sesame seeds. You can serve this on the bone if you like.
