No Smoke, Just K-Food - Real Tender Beef Shin Suyuk

When I’m craving meat but don’t want to fill the entire house with smoke
(and let’s be honest—range hoods in Australia barely do their job),
suyuk is always my go-to.

This time, I picked up some beef shin from the supermarket. It’s an underrated cut, but perfect for this kind of dish.

First, I give the meat a quick initial boil. After that, I take it out and rinse it under cold water, letting it cool down completely. This step helps get rid of any impurities and excess blood, and it also gives the meat a firmer, slightly chewier texture—which is exactly what you want for a good suyuk.

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Once that’s done, I put the beef back into a clean pot, add onion and a couple of bay leaves( and garlic if you have) and fill it with fresh water.

Nothing fancy—simple ingredients do the job.
When it comes to a boil, I lower the heat to medium and let it gently simmer for about an hour and a half. The kitchen stays clean (no smoke!), and the meat slowly becomes tender while still holding that nice bite.

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At home, I like to slice the meat nice and thick.
Restaurants usually go for thin slices to make the portion look bigger, but honestly, thick cuts just feel more satisfying.

I served it with some pickled onions, kimchi, and a warm bowl of doenjang stew on the side—
a simple, comforting, and surprisingly healthy dinner that hits the spot every time.

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