Sanjeok (skewered beef with asparagus and mushrooms) (Korean Bapsang)
Asparagus is in season! Look for bright green stalks that are firm with tight
tips. I enjoy this delicious and healthy spring vegetable in any form. Here, I used them in a traditional Korean dish called sanjeok. It is a variety of jeok ― skewered meat and vegetables. Some jeok varieties are egg-battered, but sanjeok is not. As with any skewered or kebab dish, you can have fun with it by mixing up different meats and vegetables.
2-3 servings
Ingredients:
● 9 asparagus stalks (at least medium thickness for easier threading)
● 230 grams lean beef (tenderloin, sirloin, rib eye)
● 4 king mushrooms
For beef:
● 1 tablespoon soy sauce
● 2 teaspoons sugar
● 1/2 teaspoon garlic
● 1/2 teaspoon ginger
● 2 teaspoons sesame oil
● 1 teaspoon rice wine (or mirim)
For vegetables:
● 2-3 teaspoons sesame oil for each vegetable
● Salt and pepper to taste
● Sesame seeds or chopped pine nuts for garnish
● 6 skewers (10 to 12 centimeters long)
Cut the beef into 12-centimeter-long strips to create about 12 pieces. Combine with the seasoning and marinate for about 30 minutes. (You will need to cut the beef and mushrooms a little longer than asparagus, because they will shrink more.)
Remove the tough ends of the asparagus. Cut into about 10-centimeter lengths. Blanch them in salted boiling water just to soften, about a minute. (This will keep them from breaking when threading.) Shock them in cold water, and drain. Cut the mushrooms lengthwise into about 12-centimeter-long strips. Rub each vegetable with the sesame oil and sprinkle salt and pepper.
Thread the meat and vegetables onto the skewers. Heat a large pan with a little bit of oil (1 teaspoon) over medium-high heat. Place the skewers in the pan. Cook each side until the meat and vegetables are cooked through and slightly caramelized, 2-3 minutes each side.
See more recipes at www.koreanbapsang.com.
By Ro Hyo-sun