Authentic Korean Beef Skewers (Sanjeok Kkochi Gui): A Special Recipe for Festive Occasions
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Introducing a recipe for authentic Sanjeok Kkochi Gui, a dish reminiscent of traditional Korean holidays like Seollal (Lunar New Year) and Chuseok (Harvest Festival), often served during ancestral rites. Unlike other skewered dishes, this recipe focuses on tender Sanjeok-style beef and fresh green onions, carefully threaded onto skewers, marinated in a savory-sweet sauce, and then grilled to perfection. While traditional methods might include a sprinkle of pine nut powder for extra nuttiness, today we’ll focus on the pure flavors of beef and green onion in a clean, grilled skewer dish. This is a perfect side dish for any meal or a standout special dish for holidays.
Main Ingredients
- 300g premium Korean beef, Sanjeok cut
- 6 stalks fresh green onions
Cooking Instructions
Step 1
First, prepare the Sanjeok-style Korean beef. For larger cuts, trim any excess fat, tough tendons, or membranes. This ensures the meat will be tender and absorb the marinade well.
Step 2
Cut the prepared beef into bite-sized pieces, approximately 2-3 cm in size, suitable for skewering. Cutting them into uniform pieces will help them cook evenly.
Step 3
For the green onions, primarily use the firm, aromatic white parts. Wash them thoroughly and cut them into segments about 4-5 cm long. If the green onions are too thin, they might burn easily during grilling, so choose ones with a moderate thickness.
Step 4
Now, let’s assemble the skewers. Thread the green onions and beef pieces onto skewers (use thicker skewers if using toothpicks) alternately. For example, you can skewer them in the order of ‘green onion – beef – green onion – beef,’ or feel free to change the order according to your preference. The number of ingredients and their sequence are flexible, so adjust them based on the amount of ingredients you have prepared.
Step 5
Carefully thread all the ingredients onto the skewers. It’s best to use all the prepared ingredients without waste. You can adjust the ratio of green onion to beef on each skewer to your liking. The skewers will look appetizing as you assemble them.
Step 6
Let’s make the special marinade for delicious Sanjeok Kkochi Gui! In a bowl, combine the rich soy sauce, sweet rice syrup, plum extract, and cooking wine. Add the minced garlic, minced ginger, and black pepper for added flavor. Whisk everything together until well combined. The key flavor profile is a balance of sweet and savory (‘dan-jjan’).
Step 7
Dip each assembled skewer into the prepared marinade, turning them to ensure they are coated evenly with the sauce. Repeat this process multiple times to allow the marinade to fully penetrate the ingredients.
Step 8
After marinating, let the Sanjeok skewers rest in the sauce instead of grilling them immediately. Marinating them in the refrigerator for at least 1 hour, or ideally for half a day, will allow the flavors to deeply infuse into both the green onions and the beef, resulting in a richer taste. Allowing sufficient marinating time is the secret to a delicious outcome.
Step 9
Now it’s time to grill the delicious Sanjeok Kkochi Gui! Heat a pan over high heat, then add a little cooking oil and reduce the heat to medium. Place the marinated skewers onto the pan and grill until they are golden brown.
Step 10
Grill until the beef is fully cooked. It’s important to flip them only once or twice to prevent the juices from escaping. For the best results, be patient and wait until you see some juices rise to the surface before flipping and cooking the other side. This method ensures the beef is tender, moist, and not tough.
Step 11
The finished Sanjeok Kkochi Gui is not only visually appealing but also incredibly delicious. The sweetness of the well-marinated green onions perfectly complements the tender beef. Served as a side dish with rice or as a special holiday offering, this dish is sure to impress everyone. Experience the delightful ‘dan-jjan’ (sweet and savory) combination of the sweet green onions and savory beef.
