1 (Sun) May 2011
Suyuk with Buchu Salad
at my parents’ home
-Geumgok, Bundang, Seongnam, Gyeonggi, Republic of Korea-
with the Family, Mom and Dad, paternal relatives
Suyuk is a Korean beef dish. It’s simply a large piece of beef simmered low and slow in water, sliced thin, and typically served with a soy-based dipping sauce. The name of the dish means “su (수) = water” + “yuk (육) = meat.” Because it’s so simple, the key is to use quality beef, particularly a fibrous cut that tenderizes after prolonged cooking while retaining its structure, such as brisket. It’s a classic example of minimal northern-style cuisine. In fact, it’s really how Koreans used to eat beef, to the extent that they ate beef at all, before this whole grilling thing (“Korean barbecue”) became so popular in recent decades. (When pork is used, the dish is called “pyeon (piece) yuk (meat).”)
Given my parents’ northern roots, my mother almost always prepares the dish for family gatherings, especially jesa, knowing that my grandparents would have appreciated it. She usually takes it a bit further by adding a salad, such as buchu, which adds both texture and spice.