Tender Beef Skewers (Sogogi Sanjeok)
Tender Beef Skewers (Sogogi Sanjeok)
Make Delicious and Tender Beef Skewers for Holidays – Simple Marinating Recipe
Hello! Beef skewers (Sogogi Sanjeok) are a beloved holiday dish that everyone enjoys. I’ll share a secret to making incredibly tender and flavorful beef skewers at home, perfect for any special occasion. Remember the nostalgic taste from holiday gatherings? This recipe is also a fantastic side dish for your family. Using beef specifically cut for skewers from the butcher will make preparation easier. For an even richer flavor, marinating the beef overnight is recommended for maximum tenderness and moisture. Let’s get started!
Essential Ingredients- 600g beef for skewers (e.g., sirloin tip, eye of round, knuckle)
- 5 Tbsp chopped green onions (or 5 finely chopped scallion stalks)
- 1/4 onion
- 1 pouch (100ml) pear juice (e.g., plum and pear juice, or plain pear juice)
- 1 Tbsp minced garlic
- 6 Tbsp soy sauce
- 3 Tbsp mirin (rice wine)
- 2 Tbsp corn syrup (oligosaccharide)
- A pinch of black pepper
- 1 Tbsp sesame oil
- 100ml water
Cooking Instructions
Step 1
1. Prepare 600g of beef for skewers. If frozen, thaw naturally and then pat dry with paper towels to remove excess blood. If refrigerated, place the beef on paper towels to absorb moisture. Cuts like sirloin tip, eye of round, and knuckle are ideal for their tenderness.
Step 2
2. Roughly chop 1/4 onion and place it in a blender. Add 1 pouch (100ml) of pear juice and blend until smooth. (You can also use freshly juiced pears.)
Step 3
3. Pour the blended onion and pear mixture into a bowl. Add 5 Tbsp chopped green onions, 100ml water, 6 Tbsp soy sauce, 1 Tbsp minced garlic, 3 Tbsp mirin, a pinch of black pepper, 2 Tbsp corn syrup, and 1 Tbsp sesame oil. Mix well to create the marinade. Add the dried beef to the marinade and coat evenly. For best results, refrigerate and marinate for at least one day. (If you’re short on time, marinate for at least 3 hours.)
Step 4
4. Lightly grease a pan with oil and heat over medium heat. Add half of the marinated beef to the pan. Pour half of the marinade over the beef. Cover with a lid, bring to a simmer, then reduce heat to low and let it braise slowly. Baste the beef with the sauce periodically for about 5 minutes. Flip the beef, continue basting with the remaining sauce, and braise over low heat. Continue cooking until the sauce has mostly reduced. If the sauce reduces too quickly, add a little water to allow for slower braising, which results in more tender and delicious beef. (Braise for at least 10 minutes.) Taste the sauce and adjust seasoning: add more soy sauce if too bland, or more corn syrup if it needs sweetness. Slow braising over low heat is the key to tender and flavorful beef skewers! If the beef seems tough, add more water and continue to braise until tender.
