San Jeok is a Korean holiday food. We usually make this food with family and relatives one day before a holiday, and serve it the next day. The color and taste combination of this food is very good. Depending on your tastes, you can skip the crab or add different kinds of vegetables, such as mushrooms, carrots, or zucchini. If you are a vegetarian, I recommend using mushrooms instead of beef (oyster mushrooms will be the best). Use the same sauce to marinate mushrooms, cook them until they get enough bulgogi sauce flavor, and then skewer them instead of the beef.
Yield: 2½ Dozen Skewers
Short Korean Lesson
- HaengBok (행복) = Happy
- BulHaeng (불행) = Unhappy
- 5 Korean Crab Sticks
- Green Onions
- 4 Eggs
- ½ Cup Flour
- 30 Toothpicks
- 2 Cups Beef
- 2 Tbsp Soy Sauce
- 3 Tbsp Sugar
- 1½ Tbsp Cooking Wine
- 1 Tbsp Garlic
- 1 Tbsp Water
- ⅛ tsp Black Pepper
- ½ Tbsp Sesame Oil
Cut the beef into ½x½x3 inch pieces.
In a bowl, mix all of the ingredients for the beef until the sugar dissolves. Then, add 2 cups of beef into the sauce. Set it aside while you are preparing the other ingredients.
Cut the 5 Korean crabsticks in half. Divide the cut crabsticks into 3 groups. Cut the green onions to about the same length as the crabsticks. If the white parts of green onions are too thick, then cut them in half.
In a heated pan, cook the marinated beef until the beef has completely cooked.
Put the ingredients on the toothpicks in this order: green onion, crab stick, white part of a green onion, beef, and green onion again.
If you don’t like crab, skip it and just use the green onions and beef.
Break the eggs into a bowl and beat them. Prepare ½ cup of flour in another bowl.
Cover the skewered beef with flour first.
Then cover it with the egg.
Fry in a lightly oiled pan. When the eggs become golden brown, it is done. ^^
Wow, the color is very pretty. 🙂 Thanks and enjoy!