Hanwoo Shank Stew Recipe: How to Boil Collagen-Rich Shank and Prepare the Sauce

According to a video posted on the YouTube channel 'Simbangol Housewife Korean Food Recipes', the specific cooking process for Hanwoo shank stew, which is great for holiday meals, has been revealed. This video covers a recipe that anyone can easily make using Hanwoo shank, which has a chewy texture due to its high collagen content.

Initial Boiling of the Shank and Blood Removal Process

The cooking begins with the step of washing the Hanwoo shank under running water to remove the blood. The shank, cut into bite-sized pieces, undergoes an initial boiling process. According to the recipe in the video, when boiling 800g of shank, 1L of fresh water, 4–5 pieces of ginger, 5 stalks of leftover green onion, and 5 bay leaves are added. Once the shank is added and it begins to boil, the rising blood is cleanly skimmed off, then it is boiled for about 2–3 more minutes before reducing the heat to medium-low to simmer gently for about 30 minutes. Once the boiling is complete, all solid ingredients such as ginger and green onion leaves are removed, leaving only the meat.

Making the Sauce Using Pear and Onion

The process continues with making the sauce using the liquid from boiling the meat. The base of the sauce is the juice made by grating 1/2 a pear and half of 1 onion on a grater. In the video, to ensure a clean appearance of the sauce, the grated ingredients are passed through a sieve to filter out the solids, using only the juice. The sauce is completed by mixing the prepared pear and onion juice with 6 spoons of dark soy sauce, 1.5 spoons of ginger syrup, 1.5 spoons of minced garlic, 1.5 spoons of cooking wine, 1.5 spoons of honey, and pepper. The pre-boiled meat broth is then poured in to cook.

Ingredient Addition Order and Final Cooking Method

To increase the perfection of the shank stew, the order of adding sub-ingredients was emphasized. First, radish and carrots are added and boiled, and once the radish and carrots are somewhat cooked, king oyster mushrooms are added. Then, chestnuts, ginkgo nuts, and onions are added sequentially during cooking. A characteristic of the video is adding the carrot at a similar time as the radish to match the cooking time of the ingredients. In the final stage, the heat is increased to simmer the sauce as if coating it with honey, and then green onions, which can be cooked with residual heat, are added to finish. For garnish, 6 jujubes, chestnuts, and ginkgo nuts can be used according to preference.