Juicy Beef and Burdock Skewers
A Family Favorite: Delicious Beef and Burdock Skewers
Experience the delightful harmony of chewy burdock root and tender beef! This recipe for flavorful skewers is sure to be a hit, even with picky eaters. Make a generous batch and enjoy them later, reheated from the kimchi refrigerator. The satisfying crunch of burdock combined with the sweet and savory marinated beef makes these skewers perfect as a side dish or a snack. They’re also an excellent choice for holiday gatherings or when entertaining guests!
Skewer Ingredients
- Beef (for Bulgogi or Sirloin)
- Crab sticks (Imitation crab meat)
- Burdock root
- Oyster mushrooms (thick ones)
Beef Marinade
- Soy sauce
- Sugar
- Black pepper
- Mirin (or cooking sake)
- Sesame oil
- Soy sauce
- Sugar
- Black pepper
- Mirin (or cooking sake)
- Sesame oil
Cooking Instructions
Step 1
Peel the burdock root thoroughly. If the burdock is thick, cut it in half lengthwise. Slice it into approximately 5cm pieces. Blanch these pieces in boiling water for 1-2 minutes. This process helps reduce any slight bitterness and preserves the crisp texture.
Step 2
Prepare the thick oyster mushrooms by tearing or slicing them into bite-sized pieces. Briefly blanch them in boiling water, then rinse under cold water and squeeze out any excess moisture firmly with your hands. Place them in a bowl, season with a pinch of salt and a drizzle of sesame oil, and gently mix to marinate.
Step 3
Drain the blanched burdock root and season it lightly with salt. This step enhances the burdock’s natural flavor and helps it absorb seasonings better, making it more delicious.
Step 4
For the beef, choose cuts suitable for skewers, such as bulgogi or sirloin. Press the beef firmly with paper towels to remove excess blood; this ensures a clean taste without any gamey odor. Cut the beef into pieces about 2cm thick and then into long strips, about 6cm in length, following the grain of the meat. In a bowl, combine the beef strips with soy sauce, sugar, black pepper, mirin, and sesame oil. Mix well and let it marinate for about 10 minutes. Cut the crab sticks into 2 or 3 equal pieces to match the skewer length.
Step 5
Matching the lengths of all ingredients will result in neat and visually appealing skewers. Since beef shrinks slightly when cooked, cut the beef strips a little longer than the other ingredients to account for this. Thread the burdock, beef, and crab stick onto the skewers in that order. Once assembled, lightly and evenly coat each skewer with all-purpose flour on all sides. The flour helps the egg wash adhere better and contributes to a crispier finish when pan-fried.
Step 6
Whisk the eggs in a bowl to create an egg wash. Dip the floured skewers into the egg wash, ensuring they are evenly coated. Heat a lightly oiled pan over low heat. Place the egg-coated skewers in the pan and cook slowly. Cooking over low heat prevents burning and ensures the ingredients cook through evenly.
Step 7
Be cautious as the marinated beef can burn easily if cooked over high heat or for too long. Turn the skewers frequently, cooking them until they are golden brown on all sides. When you notice the flavorful juices from the beef starting to emerge, flip the skewers and cook the other side until equally golden. The goal is a crispy exterior with a tender, juicy interior.
Step 8
While matching the ingredient lengths might seem a bit tedious, the finished skewers are wonderfully neat and appetizing! Enjoy these delicious beef and burdock skewers with their wonderful contrast of textures. They are fantastic served hot off the pan, or you can store them in the refrigerator and gently reheat them later for another satisfying meal.
