Koreans have their own version of shish kebabs. The dish is called sanjeok and is a delicious alternative to regular steak or regular beef shish kebabs.
There are a lot of sanjeok variations. Some versions include cylindrical rice cakes (ddeok/떡). Others include asparagus, carrots, crab meat and/or zucchini. You can also dip sanjeok in egg and flour and fry it instead of grilling it.
This is one of the more basic versions of sanjeok — just beef, green onions/scallions and mushrooms, all grilled on a grill. Here’s the recipe:
Sanjeok (Beef And Vegetable Shish Kebabs) — 산적
- 1 lb. beef
- 1 bunch green onions or 6 scallion stalks
- 24 shiitake mushrooms or 1-2 large portobello mushroom caps, sliced
- 30 bamboo skewers
For meat marinade:
- 1 c. soy sauce*
- 5 Tbsp. rice wine (Mirin)
- 5 Tbsp. sugar
- 3 Tbsp. sake or sherry
- 3 Tbsp. water
- 1 Tbsp. ginger juice**
*To make this recipe gluten free, I used San-J Organic Tamari Gluten-Free Soy Sauce (available at Whole Foods or for $6.69 + shipping on Amazon.com.)
**You can make ginger juice by grating fresh ginger and then squeezing the grated ginger through cheesecloth.
- Cut beef into strips about the size of a thick french fry (1/4″ x 1/2″ x 2″).
- Cut green onions/scallions/mushrooms as close to the same size as possible.
- Place beef and meat marinade in a bowl and set mixture aside for 15 minutes.
- Thread beef and vegetables onto skewers, alternating ingredients.
- Broil skewers over gas or charcoal grill.
[Recipe from “Korean Cooking”, an out-of-print cookbook created by the Korean Institute of Minnesota.]