Sogogi Sanjeok Kkochi (Beef and Vegetable Skewers)
A neat skewer dish made by alternately threading stir-fried beef and shishito peppers onto skewers.
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 neat dish features soy-seasoned beef and shishito peppers stir-fried and threaded alternately onto skewers. Because the ingredients are cooked first and then skewered, the preparation is simple, and the mildly spicy peppers cut through the richness of the meat. It is wonderful for holiday spreads or an elegant guest table.
- Servings
- about 3–4 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Beef300 g (for sanjeok)
- Shishito peppers (kkwari-gochu)300 g
- Salt1/2 tsp
Meat seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Salt1/3 tsp
- Mirin (cooking rice wine)1 tbsp
- Sugar1/2 tbsp
- Minced garlic1/2 tbsp
- Ground black peppera little
- Toasted sesame oil1 tbsp
- If you bought a whole block of meat, slice it into thick sheets of 0.7 cm and pound it with the back of a knife so the seasoning absorbs well.
- Plump, straight shishito peppers look best once threaded onto skewers.
Steps
Prepare the ingredients
I bought beef for sanjeok that was already tenderized to a suitable thickness.
If you bought a whole block of meat, slice it into thick sheets of 0.7 cm and pound it with the back of a knife so the seasoning absorbs well.
Plump, straight shishito peppers look best once threaded onto skewers.
Season the beef
Beef shrinks as it cooks, so slice it slightly longer than the shishito peppers so their lengths match later.
Add all seasoning ingredients and mix well so the flavors absorb.
Prepare the shishito peppers
Prick the shishito peppers with a fork.
While still damp, add 1/2 tsp salt and mix well to season.
Cook the ingredients
Add the beef to a pan and stir-fry until moist and the juices simmer down slightly, then transfer to a plate.
In the same pan with the remaining juices, add the shishito peppers and quickly stir-fry for under 1 minute.
Once the ingredients have completely cooled, thread the beef and peppers alternately onto skewers.
Finish
I cooked them first before threading, but you can also thread them raw, coat them with flour, and pan-fry them.
Scrape up all the remaining soy sauce juices and drizzle them lightly over the skewers to keep them moist and appetizing.
Ppunwife's tips
- Beef shrinks as it cooks, so slice it slightly longer than the shishito peppers so their lengths match later.
- Scrape up all the remaining soy sauce juices and drizzle them lightly over the skewers to keep them moist and appetizing.
- To keep the meat tender and moist, slice against the grain and pound thoroughly with the back of a knife.
- Blanching scallions briefly, rolling them up, and threading them onto the skewers also looks pretty and tastes delicious.
FAQ
Should I slice the beef to the same length as the shishito peppers?
The meat shrinks when cooked, so it is best to cut it slightly longer than the shishito peppers.
Instead of cooking first and threading, can I pan-fry them like jeon?
Yes, you can also thread the raw ingredients onto skewers first, coat them in flour, and pan-fry them.
Is there a trick to making the beef tender?
Cutting against the grain and pounding thoroughly with the back of a knife will make the texture tender.
Can I add other vegetables besides shishito peppers?
Briefly blanching scallions, rolling them up, and threading them onto the skewers adds lovely color and flavor.
