Beef and Rice Cake Skewers (Sanjeok)

Ingredients

• 10 oz beef striploin or sirloin (cut into 1/2-inch thick strips (cut 3/4" longer than rice cakes))
• 1 lb fresh rice cakes
• a bunch of green onion (cut into same length as rice cakes (using only white and light green part))
• 3 tablespoon soy sauce
• 1 tablespoon Korean soup soy sauce (gukganjang)
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• dashes of freshly ground black pepper
• 1/2 small onion (grated)
• 1/4 Asian pear (peeled and grated)
• 1/4 kiwi (peeled and grated (optional))
• 1-2 tablespoon canola oil

Instructions

1. 1

   Make a marinade by combining soy sauces, sugar, sesame oil, garlic powder, black pepper, grated onion, grated pear. and grated kiwi (if using) in a shallow bowl. Reserve 1/4 cup of the sauce in a another container and set that aside.

2. 2

   Place the beef in the marinade mixture and toss together and let it sit for 10-15 minutes to soak up the flavor. Toss the rice cake with the reserved 1/4 cup of marinade in another bowl.

3. 3

   Skewer beef, rice cakes, and spring onion one by one to the bamboo skewers. (2-3 strips of each ingredient in one skewer)

4. 4

   Heat skillet over med-high heat and drizzle a little oil. Place skewers on the hot skillet and brown them about 1-2 minutes on each side. Add a little more oil if the pan seems too dry.

5. 5

   Serve warm or at a room temperature.