👨‍🍳 作り方

1. 1

   Rinse the beef shanks under cold water. Place them in a large stockpot and cover with the 3 liters of water. Bring to a rolling boil over high heat. Once boiling, you will see scum and impurities rise to the surface. Carefully skim these off with a fine-mesh sieve or a ladle for a clearer broth. Reduce heat to medium-low.

   ⏱️ 30 minutes
2. 2

   Add the crushed garlic, quartered onion, and whole peppercorns to the pot. Cover the pot and let it simmer gently. The key is a very low simmer, just a few bubbles breaking the surface, to keep the broth clear and tenderize the meat. Continue simmering for at least 3 hours, or until the beef is fork-tender and the marrow is soft and easily scooped out.

   ⏱️ 3 hours
3. 3

   About 30 minutes before the beef is fully tender, add the corn on the cob sections to the pot. Continue to simmer.

   ⏱️ 30 minutes
4. 4

   Add the cabbage wedges to the pot during the last 10-15 minutes of cooking. You want the cabbage to be tender but not mushy. Stir in the fish sauce and taste the broth. Adjust seasoning with more fish sauce if needed.

   ⏱️ 15 minutes
5. 5

   Remove the onion quarters before serving. Ladle the hot bulalo into deep bowls, ensuring each serving gets a piece of beef shank with plenty of marrow, corn, and cabbage. Serve immediately.

   ⏱️ 5 minutes