Beef Skewers with Green Onions

Name: Beef Skewers with Green Onions (Tteok Sanjuk)
Cuisine: Korean
Ingredients: ½ lb (250 g) sirloin steak tips, boneless rib eye steak, filet or boneless short ribs; ½ lb (250 g) sirloin steak tips, boneless rib eye steak, filet or boneless short ribs; ½ lb (250 g) sirloin steak tips, boneless rib eye steak, filet or boneless short ribs; ½ lb (250 g) sirloin steak tips, boneless rib eye steak, filet or boneless short ribs; Sixteen 2-in (5-cm) Korean rice sticks (or longer sticks cut into 2-in (5-cm) segments; 8 green onions (scallions), cut into 2½-in (6-cm) pieces; 8 green onions (scallions), cut into 2½-in (6-cm) pieces; Eight 7-in (18-cm) bamboo skewers; 5 tablespoons Sweet Soy Base Sauce; 1 teaspoon minced garlic or garlic paste; 1 teaspoon minced garlic or garlic paste; 1 green onion (scallion), minced; 1 green onion (scallion), minced; ¼ teaspoon fresh ground black pepper; 1 tablespoons dark sesame oil

Tteok Sanjuk

Preparation info

Makes
6 to 8
small skewers

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

A perfect shape for threading onto skewers, rice sticks alternate with sections of green onions and beef and are brushed with a tasty sauce for a grilled Korean-style kebab. Skewers are set in a large skillet or on a cast-iron grill pan to cook.

Ingredients

½ lb (250 g) sirloin steak tips, boneless rib eye steak, filet or boneless short ribs

Asia
Korea
Main course

Method

If you’re using whole steak tips, cut them crosswise into segments approximately 3 to 4 inches (7 to 10 cm) in length. Cut the beef against the grain into slices into ½-inch (1.25-cm)-thick slices about