Beef and Rice Cake Skewers (Sanjeok)
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.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10 oz beef striploin or sirloin (cut into 1/2-inch thick strips (cut 3/4" longer than rice cakes))
- 1 lb fresh rice cakes
- a bunch of green onion (cut into same length as rice cakes (using only white and light green part))
- 3 tablespoon soy sauce
- 1 tablespoon Korean soup soy sauce (gukganjang)
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- dashes of freshly ground black pepper
- 1/2 small onion (grated)
- 1/4 Asian pear (peeled and grated)
- 1/4 kiwi (peeled and grated (optional))
- 1-2 tablespoon canola oil
Instructions
- 1
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.
- 2
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.
- 3
Skewer beef, rice cakes, and spring onion one by one to the bamboo skewers. (2-3 strips of each ingredient in one skewer)
- 4
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.
- 5
Serve warm or at a room temperature.