Seasoned Beef and vegetables, skewered, and either grilled or pan fried.
San Jeok is usually a Korean holiday food, but may be served as part of a ban chan array in some restaurants. We made this dish as a special order for customers or as a special serving on Korean holidays.
medium onion (peeled)
brown sugar or 4 tablespoons honey
Place the soy sauce, water, peeled ginger, and peeled garlic in a blender and liquefy.
Transfer to a mixing bowl, add the rest of the marinade ingredients and mix well. Let stand 1 hour at room temperature.
Meat, Mushrooms, and onion
Cut meat into roughly 1/2 inch by 1 1/2 inch strips.
Lightly salt & pepper each strip and let stand for ten minutes.
Cut larger mushrooms in half.
Cut onion into quarters, then cut each quarter into thirds.
Place ingredients onto skewers in this order; meat, shiitake, onion, white mushroom, meat.
Place skewers in a shallow dish and pour marinade over them.
Let stand in the refrigerator for 2 hours, turning skewers every 20 minutes or so.
Heat a pan over medium heat.
Add 2 to 3 tablespoons cooking oil.
place a few of the skewers into the pan and fry for about two minutes per side(just lightly browned)
Grill or Broil
About two minutes per side over high heat, until browned.
Serve with a soy sauce based dipping sauce.
May be served as a side dish (Ban Chan) part of a meal, as a drinking snack with kimchi, or as an appetiser.