0 (0)

Appetizers, Mains


"Younger generation people don't know how to bow properly! You've lost touch with traditions!" said one of my uncles in disgust as my cousins and I took turns paying respects to our ancestors. My parents nodded in agreement, muttering to ... Read more

Total time: 1 hour | Makes 20 pieces
  • 10 to 12 shiitake mushrooms
  • 1/2 pound beef round
  • 1 clove garlic, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 carrot
  • Salt
  • 4 green onions, cut into 2 1/2-inch pieces
  • 1/2 cup flour
  • 2 eggs
  • Pepper
  • Oil, for cooking

Step 1If the shiitake mushrooms are dried, soak them in cold water for about 2 hours. Squeeze the water out of them and cut them in 1/2-inch pieces.

Step 2Slice the beef into pieces 2 inches long, 1 inch wide and 1/2 inch thick.

Step 3Place the beef strips and mushrooms into a bowl. Add the garlic, soy sauce and sesame oil and mix well. Let marinate for at least 15 minutes.

Step 4Cut the carrot into thirds crosswise so the pieces are about 2 1/2 inches long, then cut each piece lengthwise into thin strips about 1/2 inch thick. The meat and carrot pieces should be about the same size. Soften the carrots by cooking them in a small pot of boiling salted water for about 2 to 3 minutes. Rinse them in cold water and set aside.

Step 5Spear the assorted parts onto toothpicks in this order: green onion, meat, mushroom, carrot, mushroom, meat, green onion. Leave about 1/2 inch on the end of the toothpick so that you can still pick it up comfortably.Repeat until all of the ingredients are used.

Step 6Pour the flour on a plate. In a bowl, whisk together the eggs and add some salt and pepper to taste.

Step 7Add enough oil to a skillet to just cover the bottom. Heat it over medium-low heat.

Step 8Dip the speared ingredients in the flour, making sure that both sides are thoroughly dusted. Next, dip each piece in the egg batter and then carefully place them in the skillet. Cook the pieces on both sides until the beef is thoroughly cooked, 8 to 10 minutes. Taste the first piece and sprinkle with more salt and pepper if needed.

Note: If you're getting the beef at a Korean market, ask for the sanjok cut and the butcher will pre-cut it the right size for you. Slightly cooking the carrots beforehand makes it easier for you to pierce them with the toothpicks.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Papa Cristo's spanakopita
Bulgur latkes with pomegranate sauce
Cucumber and tomato tea sandwiches
Quiche with bacon and Gruyere cheese