Beef and Rice Cake Skewers (Sanjeok)
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Beef and Rice Cake Skewers (Sanjeok)
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Sanjeok is Korean beef and rice cake skewers and it's a traditional holiday food in Korea. Strips of beef are marinated with a quick and simple bulgogi sauce and cooked together with rice cakes and green onion.
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Ingredients
- 10 oz striploin cut into 1/2-inch thick strips (cut 3/4" longer than rice cakes, or sirloin
- 1 lb rice cake fresh
- green onion cut into same length as rice cakes (using only white and light green part, a bunch of
- 3 tablespoon soy sauce
- 1 tablespoon Korean soup soy sauce also known as gukganjang
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- black pepper dashes, freshly ground
- 1/2 onion grated, small
- 1/4 Asian pear peeled and grated
- 1/4 kiwi peeled and grated (optional)
- 1-2 tablespoon canola oil
Instructions
- Make a marinade by combining soy sauces, sugar, sesame oil, garlic powder, black pepper, grated onion, grated pear. and grated kiwi (if using) in a shallow bowl. Reserve 1/4 cup of the sauce in a another container and set that aside.
- Place the beef in the marinade mixture and toss together and let it sit for 10-15 minutes to soak up the flavor. Toss the rice cake with the reserved 1/4 cup of marinade in another bowl.
- Skewer beef, rice cakes, and spring onion one by one to the bamboo skewers. (2-3 strips of each ingredient in one skewer)
- Heat skillet over med-high heat and drizzle a little oil. Place skewers on the hot skillet and brown them about 1-2 minutes on each side. Add a little more oil if the pan seems too dry.
- Serve warm or at a room temperature.
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3 reviews
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