Sanjeog 산적 Korean Beef Skewer

Apart from the 3 banchan I just posted and the japchae that the birthday tummy requested I also prepared a dish that is normally eaten on festive occasions. These Korean kebabs are easy to make and a large batch can be prepared a few hours beforehand, leaving you time to do other choas. You may cook them on the bbq or grill them on a tabletop grill, this way one can cook the beef to the doneness of one's liking. Recipe adapted from a Korean cookbook titled 한국요리, 베스트 200 (Korean Cuisine, the best 200 dishes) - this is a wonderful book with easy to follow recipes but it is written in Korean. Chicken and pork will work equally well with this recipe.

serves 4 as part of a Korean meal
you'll need;
600 g of beef fillets, cut in 5 mm strips (6 strips per fillet)
1 carrot, peeled and cut into batons to match the beef
3 spring onions, cut into lenghts to match the beef
16 bamboo skewers, soaked in water for at least an hour
Korean spicy sauce

Soak the bamboo skewers in water for at least an hour. This prevents the skewers from burning during grilling.

Prepare the meat and vegetables.

Thread meat and vegetables using the bamboo skewers.

This can be prepared a few hours beforehand.

Prepare the Korean spicy sauce (I forgot to put in the sesame seeds before taking the photo)

The skewers can be cook on your bbq or a portable grill. It is quite fun leaving the cooking to your guests.

Brush beef skewers with the spicy sauce and grill to the doneness of your liking.

Serve with steamed Korean or Japanese rice with a few banchan on the side. I hope this is enough to convince you to try the recipe real soon.