Cycle 16 – Item 70

16 (Sun) March 2025

Post 5,549

Suyuk

3.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

solo

Among the various pieces from the chuck eye roll last week, I had found “several long, lean strips with distinct muscle grains and connective tissues, like brisket – not sure what to do with these” (see 16.063 Strippish Chuck Steak in Cognac-Cream Sauce).

Uncertain of the outcome and thus unwilling to invest any effort, I just simmered the meat in a simple stock of garlic + scallions + salt.

Amazing.  Sliced into thin strips against the grain, the flesh was fall apart tender.  Even better, the connective tissues had broken down into silky strips interwoven throughout the flesh, making it absurdly unctuous, reminiscent of boiled oxtail (see for example 10.240 The Ggori Story, Part 1: Suyuk).  Very clean beef flavor, enhanced by the salted stock – no need for sauce or other accoutrement (see for example 2.116 Suyuk with Buchu Salad).  I ate it all within a minute, just standing there at the counter.

Next time I buy a whole chuck eye roll, I’ll try to find one that has more of this kind of meat.

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