Tender and Flavorful Korean Beef Skewers (Soegogi Sanjeok)
Tender and Flavorful Korean Beef Skewers (Soegogi Sanjeok)
Making Traditional Korean Beef Skewers (Soegogi Sanjeok) for Your Lunar New Year Ancestral Rites (Charyesang)
Hello there! As the saying goes, ‘Rice is the strength of a nation.’ Soegogi Sanjeok is an indispensable dish for the Lunar New Year ancestral rites table (Charyesang). For this dish, it’s best to choose lean cuts of beef like ‘udun’ (top round) or ‘seoldo’ (bottom round), which have less fat. Slicing the beef thinly and then making cuts against the grain will ensure a tender texture. Furthermore, marinating the meat with fruits like pears or kiwis will help tenderize even the chewier parts of the muscle. Now, let’s learn how to make delicious Soegogi Sanjeok that you can proudly serve on your ancestral rites table.
Ingredients- 600g Beef for Skewers (Top round or bottom round recommended)
- 3 Tbsp Cheongju (rice wine) for blood removal
- 2 Tbsp Onion juice for marinating
- 3 Tbsp Pear juice
- 1 Tbsp Canola oil for pan-frying
Marinade Sauce- 6 Tbsp Soy sauce for soup (Guk-ganjang) or regular soy sauce (Jin-ganjang)
- 2 Tbsp Minced garlic
- 1 tsp Minced ginger
- 1 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Cheongju (rice wine)
- Pinch of black pepper
- 1 Tbsp Corn syrup or honey
- 2 Tbsp Plum extract (Maesil-cheong)
- 1 Tbsp Canola oil (helps tenderize and prevent burning)
- 1 Tbsp Sesame oil
- 1/2 Tbsp Toasted sesame seeds
- 6 Tbsp Soy sauce for soup (Guk-ganjang) or regular soy sauce (Jin-ganjang)
- 2 Tbsp Minced garlic
- 1 tsp Minced ginger
- 1 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Cheongju (rice wine)
- Pinch of black pepper
- 1 Tbsp Corn syrup or honey
- 2 Tbsp Plum extract (Maesil-cheong)
- 1 Tbsp Canola oil (helps tenderize and prevent burning)
- 1 Tbsp Sesame oil
- 1/2 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
When preparing beef skewers (Sanjeok), it’s best to select cuts with less fat, such as top round (udun) or bottom round (seoldo). If the beef is too fatty, the finished skewers might not hold their shape beautifully. Opting for thinly sliced beef meant for skewers can also save you preparation time.
Step 2
First, it’s crucial to remove the blood from the meat to eliminate any gamey odor and ensure a clean flavor. Drizzle about 1 tablespoon of Cheongju (rice wine) over each slice of beef. In total, use 3 tablespoons of Cheongju. Cover the beef with paper towels and let it sit to absorb the blood. Replace the paper towels several times as they become saturated. Allow the beef to rest for about 30 minutes.
Step 3
Peel the onion and pear, then grate them finely. Place the grated onion and pear into a cheesecloth or a fine-mesh sieve, and press to extract only the juice. It’s important to use only the juice, as the pulp can cause the meat to burn easily during cooking.
Step 4
In a bowl, combine 2 tablespoons of the extracted onion juice and 3 tablespoons of the pear juice. Add the beef slices (after draining any excess liquid from the blood removal process) and marinate for about 10 minutes. This step is essential for tenderizing the meat.
Step 5
Now, let’s make the delicious marinade sauce! In a bowl, combine 6 tablespoons of soy sauce (use ‘guk-ganjang’ for a lighter flavor or ‘jin-ganjang’ if that’s what you have), 2 tablespoons of minced garlic, 1 teaspoon of minced ginger, 1 tablespoon of mirin, 1 tablespoon of Cheongju, a pinch of black pepper, 1 tablespoon of corn syrup (or honey), 2 tablespoons of plum extract, 1 tablespoon of canola oil, 1 tablespoon of sesame oil, and 1/2 tablespoon of toasted sesame seeds. Mix everything thoroughly until well combined. If you don’t have ‘guk-ganjang’, regular ‘jin-ganjang’ works perfectly fine. Adding 1 tablespoon of canola oil to the marinade helps prevent the meat from burning during cooking and contributes to a more tender texture. You can substitute canola oil with other neutral-flavored cooking oils like vegetable oil or grapeseed oil. Traditionally, garlic and ginger are sometimes omitted in ancestral rite foods, but we’re adding them here for enhanced flavor. Using garlic and ginger juice instead of minced solids can also result in a cleaner taste.
Step 6
Pour the prepared marinade sauce over the beef that has been marinating in the onion and pear juice. Gently toss to ensure all the beef slices are evenly coated with the sauce.
Step 7
Using your hands, gently mix the beef and marinade together. Be careful not to knead or rub too vigorously, as this can cause the delicate slices of beef to tear. Aim for a gentle coating.
Step 8
After marinating, it’s best to let the beef rest for at least half a day, or preferably overnight, in the refrigerator. This allows the flavors to deepen and the meat to become even more tender. Store the marinated beef in the refrigerator until ready to cook.
Step 9
Here’s the beef after it has been refrigerated and marinated overnight. Notice the appealing sheen – it already looks delicious!
Step 10
Heat a frying pan over medium heat and add just a small amount of oil. Place the marinated beef skewers onto the hot pan. Cook each side until nicely browned and cooked through. Avoid flipping too frequently; let one side develop a good sear before turning it over.
Step 11
As the beef cooks, some marinade or oil might drip onto the edges and start to burn. You can gently wipe these edges with a paper towel to keep them clean and prevent charring.
Step 12
When arranging the Soegogi Sanjeok for the ancestral rites table, place the cooked skewers neatly on a serving dish. To make them easier to handle and present beautifully, insert a bamboo skewer vertically through the center of the topmost piece of beef.
