Beef and Vegetable Skewers Recipe

Beef and Vegetable Skewers Recipe

(Sanjeok - Korean Recipes)

500g beef sirloin, cut into 24 pieces

250g mushrooms (shiitake, button, winter or pine), stems discarded

  and caps thickly sliced

1 small red or green capsicum

8 scallions, white portion only, or 4 asparagus spears

8 long bamboo skewers

2 tablespoons vegetable oil

Bulgogi Marinade:

1½-2 tablespoons minced garlic

4-5 tablespoons soy sauce

2 tablespoons soft brown sugar

2 tablespoons corn syrup or sugar syrup

½ teaspoon freshly ground black pepper

2 tablespoons rice wine or sake

1 tablespoon sesame oil

1 large nashi pear (about 3½ cups/600g), grated

2 scallions, finely sliced

½ cup beef stock (optional)

Method:

Mix all the ingredients for Bulgogi Marinade in a bowl and set aside.  Cut the beef, mushrooms, capsicum and scallions into roughly the same size.  Thread pieces of beef, mushrooms, capsicum and scallion or asparagus through a bamboo skewer.  Repeat with the remaining ingredients, alternating them in the above order.  Coat the skewered ingredients with the Bulgogi Marinade and leave to marinate for 5 minutes.  Drain the marinade from the skewers into a small saucepan and bring to a boil for 2 to 3 minutes, then pour the marinade into 4 dipping bowls.  Heat the oil in a skillet and pan-fry the skewers over medium heat.  Cook for 2 to 3 minutes on each side, using a spatula to press down on the skewers gently.  If preferred, the skewers can also be placed under a grill or broiler.  Serve with the bowls of warmed Bulgogi Marinade.