Tteok Sanjuk (Korean Beef Skewers with Green Onions)
User Reviews
5
10 reviews
Excellent
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
6 -8 small skewers
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Course
Main Course
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Cuisine
Korean
Tteok Sanjuk (Korean Beef Skewers with Green Onions)
Report
Tteok Sanjuk features tender sirloin steak tips threaded with green onions and softened Korean rice sticks onto bamboo skewers. The skewers are marinated briefly in a sweet soy-based sauce, giving a savory and slightly sweet taste. A quick sear over medium heat finished with a brush of sesame oil enhances aroma and flavor.
Description
This recipe combines sirloin steak, Korean rice cakes, and green onions threaded in an alternating pattern on skewers. The beef is sliced thin against the grain for tenderness and marinated in a mix of sweet soy sauce, garlic, green onion, black pepper, and sesame oil for about 10 minutes. The short marination allows the flavors to meld without overwhelming the meat.
Rice sticks are softened briefly by boiling water before assembling. Cooking involves a brief sear on a skillet or grill pan coated with sesame oil, cooking quickly for about 1 minute and basting with marinade to amplify savory and sweet notes. The result is a skewer with bite-sized tender beef pieces complemented by chewy rice cakes and fresh scallions.
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Ingredients
Tteok Sanjuk
- 1/2 pound sirloin steak tips 250 grams, or boneless rib eye steak, filet, or boneless short ribs
- 16 Korean rice sticks or longer sticks cut into 2 inch, 5 centimeter segments, 2 inch (5 cm
- 8 green onions cut into 2 1/2 inch (6 centimeter) pieces
- 8 bamboo skewers 7 inch (18 cm
- 1 tablespoon sesame oil dark
Sauce
- 5 tablespoons sweet soy sauce base see note below
- 1 teaspoon garlic minced or garlic paste
- 1 green onion minced
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon sesame oil dark
Sweet Soy Base Sauce, makes 1 3/4 cups (425 milliliters)
- 1/2 cup water 125 milliliters
- 4 garlic thinly sliced, large cloves
- 6 ginger slices peeled fresh, 1/8 inch (3 mm
- 1 teaspoon black peppercorns crushed
- 1 cup soy sauce preferably low sodium, 250 milliliters
- 1/2 cup light brown sugar 125 grams
- 1/4 cup red wine 65 milliliters, or white wine
Instructions
To make the Tteok Sanjuk:
- If you're using whole steak tips, cut them crosswise into segments approximately 3-4 inches (7-10 centimeters) in length. Cut the beef against the grain into 1/2 inch (1.25 centimeter) thick slices about 2 inches (5 centimeter) in length. Set aside.
- In a large bowl, add the rice sticks and cover with boiling water. Let them sit for 5 minutes until softened. Drain in a colander.
- In a large bowl, combine the sauce ingredients. Add the beef and scallions to the bowl and marinate for 10 minutes.
- Take a bamboo skewer and thread a piece of meat, a piece of green onion, and rice stick. Thread the skewer along the far edge of the food. Repeat the pattern until the skewer is full, ending with beef. Each skewer should have three pieces of beef.
- Add the sesame oil to a large skillet or brush the surface of a grill pan with the sesame oil and place over medium heat. When the skillet or pan is hot, cook the skewers for 1 minute. Brush with the remaining marinade. Turn the skewers over and cook 1 minute more, or until the beef is cooked through.
- Place 2 skewers on each plate and serve the Tteok Sanjuk hot.
To make the Sweet Soy Base Sauce:
- Combine the water, garlic, ginger and peppercorns in a medium saucepan and bring to a boil. Lower the heat and simmer for 10 minutes. Be careful not to let the liquid evaporate completely.
- Add the soy sauce, brown sugar and wine. Turn the heat to high and boil for 2 minutes.
- Remove from the heat and let the mixture cool to room temperature.
- Strain the sauce through a sieve into an airtight container. Discard the ginger, garlic and peppercorns. Store the sauce in the refrigerator. It will keep for 3 months.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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