Cold Suyuk Recipe

Prepare beef

Trim excess fat from the brisket or shank so the meat is relatively even in thickness (helps cooling and slicing). Rinse under cold water and pat dry.

Make aromatic broth

In a large pot combine 4 cups water, 2 tbs kosher salt, 3 tbs soy sauce, 1 tbs mirin (if using), 1 tsp sugar, crushed garlic, sliced ginger, white parts of green onion, quartered onion, 1 tsp whole black peppercorns and 2 bay leaves. Bring to a gentle simmer over medium heat.

Simmer beef

Add the beef to the simmering liquid. Reduce heat so the liquid maintains a very gentle simmer (not a rolling boil) and simmer uncovered for 60–90 minutes for 2 lbs (brisket may need up to 90 min) until a skewer or instant-read thermometer registers 88–92°C (190–198°F) and meat is fork-tender but still holds shape.

Rest in broth

Turn off heat and let the beef sit in the hot broth for 20 minutes. This finishes cooking gently and helps flavor penetration.

Cool and compress

Remove beef from broth and place on a cutting board. Reserve and chill the broth for another use (can be refrigerated). Immediately wrap the beef tightly in plastic wrap or place it in a loaf pan; press with a smaller pan or weight so the meat cools flat (this yields firm, even slices). Allow to cool to room temperature, then refrigerate for at least 3 hours or overnight to chill completely.

While the meat cools, make the dipping sauce. In a small bowl combine 4 tbs soy sauce, 2 tbs rice vinegar, 1 tsp sesame oil, chopped green onion, 1 tsp toasted sesame seeds, 1 tsp gochugaru (or red pepper flakes), 1 tsp freshly ground black pepper and optional 1/2 tsp minced garlic. Stir to combine and taste; adjust acidity or salt with more rice vinegar or soy sauce as needed.

Slice cold suyuk

Remove chilled, compressed beef from refrigerator and unwrap. Using a sharp knife, thinly slice across the grain into 2–3 mm slices for cold suyuk. Fan slices on a platter. Arrange thin cucumber slices and kimchi alongside. Sprinkle fresh herbs on top if using.

Serve with sauce

Serve immediately with the dipping sauce on the side. Cold suyuk is traditionally eaten chilled; dip slices into the sauce and enjoy with cucumber and kimchi.