Sanjeok, (skewered beef with asparagus, mushrooms)

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