“Sanjeok” or skewered beef with mushrooms and carrots |
By Kim Yong-ja
This used to be a dish for special occasions. But it is a very simple dish that one can make easily, so there is no need to wait for a special occasion. If "songyi" mushrooms (very highly prized, even in Korea) are not available, you can use others like shiitake or porcini (Italy) or Steinpilze (Germany).
INGREDIENTS (serves 4)
8 oz/225 g BEEF (rib eye- club steak), cut finger-sized
1 large CARROT
3 SCALLIONS
2 SONGYI MUSHROOMS or 5 large SHIITAKE MUSHROOMS
6-7 medium-length BAMBOO STICKS
VEGETABLE OIL
MARINADE:
4 tablespoons SOY SAUCE
1 tablespoon SESAME OIL
1 GARLIC CLOVE, crushed fine
1 teaspoon SESAME SEEDS
2 teaspoons SUGAR
ground BLACK PEPPER
1 Cut the vegetables into pieces the same as the meat. Combine the meat with ⅓ of the marinade.
2 Steam carrots until they are semi-cooked. Blanch the white parts of scallions, dip in ice water and drain.
3 Put the meat and vegetables on the skewers. Drizzle some oil in a heated frying pan and grill them until lightly browned on both sides.
4 Drizzle half of the marinade while cooking and let it sizzle until all the liquid evaporates. Sprinkle some more marinade before serving.
This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.
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