Tender Sogogi Sanjeok (Skewered Beef) in Pear Juice Marinade
Pan-braised beef round steak scored with cuts and marinated in a savory pear juice sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special dish features thick beef round steak gently pounded and scored, marinated in a flavorful soy sauce mixture, and braised until tender. Cooked covered in a pan to thoroughly cook through and then simmered down until the liquid reduces completely, it is perfect not only for holiday ancestral rites tables, but also as an appetizer for drinks or a side dish for rice.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef for sanjeok skewers500 g (beef round)
Seasoning
- Regular soy sauce (jin-ganjang)4 tbsp
- Pear juice5 tbsp
- Onion juice5 tbsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))2 tbsp
- Minced green onion3 tbsp
- Minced garlic2 tbsp
- Green plum syrup (maesil-cheong) (or corn syrup (mulyeot), sugar)1–2 tbsp
- Toasted sesame oil1 tbsp
- Ground black peppera little
- Sesame seedsa little
- Beef for sanjeok skewers is much thicker than beef cut for bulgogi. Press the meat with a dry dishcloth or paper towels to remove the blood.
- Gently pound the meat with a knife to score the muscle fibers and make it tender.
- Let it marinate overnight in the refrigerator; it needs to marinate for at least 2-3 hours to taste delicious.
Steps
1. Beef for sanjeok skewers is much thicker than beef cut for bulgogi.
Press the meat with a dry dishcloth or paper towels to remove the blood.
2. Gently pound the meat with a knife to score the muscle fibers and make it tender.
3. Add all of the seasoning ingredients in the specified amounts and mix well.
4. Pour the marinade over the meat and make sure it permeates evenly between the pieces.
Let it marinate overnight in the refrigerator; it needs to marinate for at least 2-3 hours to taste delicious.
5. Place the meat in a pan and cook over medium heat...
6. Flip it over, cover with a lid to cook all the way through, and simmer down until almost no liquid remains.
Ppunwife's tips
- It is great cut into bite-sized pieces and eaten as a lettuce wrap.
FAQ
Are there any preparation tips for making the meat tender?
Wipe away the blood with a dry dishcloth or paper towels, then gently pound the meat with a knife to score across the grain, which softens the texture.
How long should the meat be marinated?
Letting it marinate overnight in the refrigerator is best, but even if you are short on time, marinate it for at least 2-3 hours so the flavors soak in well.
How do you cook thick sanjeok meat thoroughly to the center?
Sear over medium heat, flip the meat over, cover with a lid to cook all the way through, and finally simmer down until almost no sauce remains.
Can I substitute other ingredients for the green plum syrup used for sweetness?
You can substitute 1-2 tbsp of corn syrup (mulyeot) or sugar instead of green plum syrup (maesil-cheong).
