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    Home » Main Dish

    Sanjeok (Skewered Beef with Asparagus and Mushrooms)

    Published 04/22/2012. Updated 07/21/2016

    sanjeok recipe 2 - Sanjeok (Skewered Beef with Asparagus and Mushrooms)

    Did you know the peak season for asparagus is April to June? Look for bright green stalks that are firm with tight tips. I enjoy this delicious and healthy spring vegetable in any form.

    Here, I used them in a traditional Korean dish called sanjeok. It is a variety of jeok – skewered meat and vegetables. Some jeok varieties are egg-battered, but sanjeok is not. Depending on the ingredients used, they are called gogi (beef) sanjeok, tteok (rice cake) sanjeok, songi (mushrooms) sanjeok, pa (scallions) sanjeok, etc. They are traditionally served on holidays and special occasions.

    Growing up in Korea, my parents always made gogi (beef or pork only) sanjeok for those special days. It was always my father’s job to thread the meat onto the skewers – he took the job very seriously to make sure all the pieces were the same length and lined up evenly on the skewer.

    Today, this dish is enjoyed casually any time of the year. As with any skewered/kebab dish, you can have fun with it by mixing up different meats and vegetables.

    sanjeok recipe - Sanjeok (Skewered Beef with Asparagus and Mushrooms)

    2 – 3 servings
    Ingredients:
    9 asparagus stalks (at least medium thickness for easier threading)
    1/2 pound lean beef (tenderloin, sirloin, rib eye)
    4 King mushrooms (optional)

    For beef:
    1 tablespoon soy sauce
    2 teaspoons sugar
    1/2 teaspoon garlic
    1/2 teaspoon ginger
    2 teaspoons sesame oil
    1 teaspoon rice wine

    For vegetables:
    2 -3 teaspoons sesame oil for each vegetable
    salt and pepper to taste

    sesame seeds or chopped pine nuts for garnish

    6 skewers (4 to 5-inch long)

     
    sanjeok recipe 3 - Sanjeok (Skewered Beef with Asparagus and Mushrooms)

    Cut the beef into 1/4-inch thick and 5-inch long strips to create about 12 pieces. Combine with the seasoning and marinate for about 30 minutes. (Cut the beef and mushrooms longer than asparagus, by about an inch, because they will shrink more.)

    sanjeok recipe 4 - Sanjeok (Skewered Beef with Asparagus and Mushrooms)

    Remove the tough ends of the asparagus. Cut into about 4-inch lengths. Blanch them in salted boiling water just to soften, about a minute. (This will keep them from breaking when threading.) Shock in cold water and drain. Cut the mushrooms lengthwise into 1/4-inch thick and 5-inch long strips. Rub each vegetable with the sesame oil and sprinkle salt and pepper.

    sanjeok recipe 5 - Sanjeok (Skewered Beef with Asparagus and Mushrooms)

    Thread the meat and vegetables onto the skewers.

    sanjeok recipe 6 - Sanjeok (Skewered Beef with Asparagus and Mushrooms)

    Heat a large pan with a little bit of oil (1 teaspoon) over medium high heat. Place the skewers in the pan. Cook each side until the meat and vegetables are cooked through and slightly caramelized, 2 – 3 minutes each side.

     

     

     

    If you are interested in trying more recipes with asparagus, consider the following:

    • Asparagus with Gochujang Sauce
    • Saewu Ganghwe

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    Comments

    1. Naomi says

      October 11, 2020 at 2:10 pm

      Another winner! Delicious! Asparagus is in season in NZ right now, so perfect for the BBQ. Thanks as always : )

      Reply
      • Hyosun says

        October 12, 2020 at 11:25 am

        Oh nice! Spring is there! Glad you liked this recipe.

        Reply
    2. mamahustle says

      May 08, 2012 at 2:57 am

      I tried this recipe from the blogger herself and MY GOD, WAS IT DELICIOUS! I’ve never had Korean food this way. Not that I try THAT hard to use portion control (even though I should,) it’s a great way to portion your meals, as well as try other meats/vegetables on the skewers! Seems like a great way to get kids involved and have them try new things. Mrs. Ro, thank you for always feeding me! <3

      Susan Ma

      Reply
      • Hyosun Ro says

        May 08, 2012 at 3:31 am

        Hi Susan – Thank you so much for all your nice words and support! You’re the best!! You’re so welcome. It’s my pleasure. It’s always so good to see you!

        Reply
    3. denise @ singapore shiok says

      April 27, 2012 at 3:38 am

      Hi Hyosun 🙂

      Thanks so much for checking out my post. It’s always nice when friends drop by to say hello. I appreciate your friendship and support these last 2 years more than I can say. Sorry I haven’t visited as often as I’d like to, as I truly have been up to my neck with book writing projects. In spite of my absence, you remain one of my favourite bloggers.

      Btw – your beef and asparagus skewers are actually making my stomach growl. Piles of beautiful asparagus are starting to invade the supermarkets and this is a lovely way to enjoy them. Thanks for the idea!

      Reply
    4. Biren @ Roti n Rice says

      April 27, 2012 at 2:18 am

      This looks beautiful and delicious as are all your food. I love asparagus and this is looks like a very tasty way to prepare it.

      Reply
    5. Cynthia says

      April 27, 2012 at 1:44 am

      I so love your food. This is not just attractive looking but I can imagine the wonderful taste and the fact that this is a healthy meal takes it over the top.

      Reply
    6. Cynthia says

      April 27, 2012 at 1:43 am

      I know I said this before but it is so worth repeating. I LOVE your food. Gosh this looks so good and well balanced too.

      Reply
    7. Amy says

      April 26, 2012 at 11:51 pm

      Love your recipes! I am totally making this one!

      Reply
    8. Sandra M. says

      April 26, 2012 at 1:49 am

      What a great combination..you took such a beautiful pics, just stunning! You really did fantastic job! Thank you for sharing, can’t wait until I try it!

      Reply
      • Hyosun Ro says

        April 26, 2012 at 2:00 am

        Thank you, Sandra!

        Reply
    9. Sissi says

      April 23, 2012 at 3:08 pm

      Hyosun, I have never seen such an extraordinary way of skewering foodi (It’s funny because I wrote about skewers today too). It gives me lots of ideas!
      I have also already started to cook with asparagus this year, but I would never think of pairing it with eringi (or King oyster mushroom). This is one of my favourite mushrooms and I am lucky to have it available here almost all year round (even though it’s quite expensive). I will certainly steal your idea one day! Thank you for contstant inspiration.

      Reply
      • Hyosun Ro says

        April 26, 2012 at 1:59 am

        Sissi – I am glad you like it. I will come over to see what you wrote about skewers. I love king mushrooms and use them all the time. Definitely good for you!

        Reply
    10. Amber @ The Cook's Sister says

      April 23, 2012 at 2:37 pm

      Yum! Reading about this skewered beef/asparagus/mushroom is making me hungry! Love the combination of flavours! I think I’ll try this out on the bbq sometime this summer!

      Reply
      • Hyosun Ro says

        April 26, 2012 at 1:56 am

        Hi Amber – Try it. You’ll like it. Thanks for coming by!

        Reply
    11. Raymund says

      April 23, 2012 at 7:46 am

      This is a very interesting way of skewering beef and vegetables, the recipe looks good and infact its making me hungry

      Reply
      • Hyosun Ro says

        April 26, 2012 at 1:55 am

        Thank you, Raymund!

        Reply
    12. Jeannie Tay says

      April 23, 2012 at 1:26 am

      These look so good! I would like to try these using pork instead, thanks for sharing:D

      Reply
      • Hyosun Ro says

        April 23, 2012 at 1:51 am

        Thanks, Jeannie! Pork will be great. Enjoy!

        Reply
    13. Pola M says

      April 23, 2012 at 2:51 am

      How beautiful! And I bet they are also delicious!

      Reply
      • Hyosun Ro says

        April 23, 2012 at 3:09 am

        Thank you, Pola!

        Reply
    14. Nami | Just One Cookbook says

      April 22, 2012 at 9:37 pm

      I love veggies and meat in one dish, and you did that for skewers! Nice! Also, the addition of king mushroom is a good one. You do a great job just like your dad taught you. 😉

      Reply
      • Hyosun Ro says

        April 23, 2012 at 1:50 am

        Thank you, Nami! All you need is a bowl of rice with this.

        Reply
    15. Mabel Chan says

      April 22, 2012 at 4:11 pm

      That looks so beautifully presented! i love your blog! I’m trying to start my own too! thanks for being an inspiration.

      Reply
      • Hyosun Ro says

        April 22, 2012 at 4:26 pm

        Thank you, Mabel! Good luck with your new blog! I’ll visit soon.

        Reply
    16. Arudhi says

      April 22, 2012 at 4:52 am

      This kind of skewered meat dish is very new to me! This is a fantastic idea for serving beef and asparagus other than the “regular” stir-frying method. Thanks for introducing the sanjeok, Hyosun!

      Reply
      • Hyosun Ro says

        April 22, 2012 at 4:20 pm

        You’re welcome, Arudhi! Hope you get to try it one day.

        Reply
    17. Rebecca Subbiah says

      April 22, 2012 at 3:39 am

      this looks so good and bet your Dad will be proud

      Reply
      • Hyosun Ro says

        April 22, 2012 at 4:18 pm

        Thank you, Rebecca! I’m sure he will.

        Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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