0 (0)

Categories: Grilled, Mains

Korean Shish Kebab (Sanjok)

Korean Shish Kebab (Sanjok)
Luis Sinco / Los Angeles Times

The century has turned. The computer bug we feared didn't affect much, and by now we've repaired any damages our holiday parties may have caused. It was fun, and it's not over yet for me. Being Korean American, I get ... Read more

Total time: 30 minutes plus 30 minutes marinating | Serves 5 to 6
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 pound rib eye or other tender, thick beef, cut into 1- to 1 1/2-inch cubes
  • 1 bunch green onions, sliced into 1-inch pieces
  • 1/4 (1-pound) package rice cake sticks, cut into 1- to 1 1/2-inch cubes
  • 1/2 pound white mushrooms, optional

Step 1Combine soy sauce, sesame oil and sugar. Marinate beef in mixture 30 minutes.

Step 2Thread beef onto 2 parallel skewers (so that both skewers pierce meat), alternating with green onion pieces, rice cake pieces and mushrooms, if using.

Step 3Grill over high heat until meat reaches desired doneness, about 5 to 8 minutes for medium-rare.

Each of 6 servings:
168 calories; 238 mg sodium; 34 mg cholesterol; 8 grams fat; 11 grams carbohydrates; 12 grams protein; 0.40 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Grilled
Grilled Spring Carrots with Fresh Za’atar and Tahini Labneh
Grilled feta in grape leaves
Pineapple Salad With Grilled Mahi-Mahi
Grilled Salmon With Moroccan Spice Rub