Clay's Kitchen : 한국어조리법 (Korean Recipes)

한국어조리법 (Korean Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Skewered Beef and Mushrooms

Recipe from: kiDo
Servings: 4

½ pound beef top round, cut ⅜-inch thick
1 3 or 4 ounce can sliced mushrooms, drained
2 tablespoons each salad oil or sesame oil, and soy sauce
1 teaspoon crushed toasted sesame seed
1 clove garlic, mashed or minced
½ teaspoon sugar
2 bunches green onions
3 eggs, well beaten
salad oil for frying

Cut meat across the grain in strips ¼-inch thick, then cut in 2-inch lengths. Toss meat in a bowl with the drained mushrooms, oil, soy sauce, crushed sesame seed, garlic, sugar, and a dash of pepper; mix lightly and let stand at least 15 minutes. Trim and wash onions; cut in 2-inch lengths, cutting only to where tops separate.

On short skewers thread 2 pieces of meat (fold strips in half if they are two long), then 2 pieces of onion (skewer crosswise), then 2 mushrooms slices; repeat. Roll skewers in flour, then in beaten eggs; let stand for 5 minutes

Cover bottom of frying pan with salad oil, and heat until medium-hot; place skewers in pan and cook until golden brown and crusty, about 10 minutes on each side. If fried early in the day, reheat in a 375°F oven for 10 minutes before serving.

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