FBD

Korean Beef and Vegetables Casserole (Soikogi Cheonkol)

AsianBeefIntermediate25 minBy Northstar

Ingredients

Servings
4
  • 7 oz beef sirloin, lean, thinly sliced
  • 5 shiitake mushrooms (Pyogo mushrooms)
  • 0.3 daikon radish, cut into pieces
  • 1 onion, sliced
  • 0.5 carrot, sliced
  • 3 0.5 oz dropwort or watercress
  • 3 0.5 oz green bean sprouts
  • 3 0.5 oz small green onions
  • 1 egg
  • 3 cup water
  • 2 stalks green onion, chopped
  • 6 cloves garlic, minced
  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp toasted sesame seeds
  • 1 tsp salt and pepper to taste

Instructions

  1. 1

    Marinate the sliced beef in half the soy sauce, sesame oil, garlic and sesame seeds for 15 minutes.

  2. 2

    In a hot casserole or Korean earthenware pot, layer the marinated beef and all the vegetables — mushrooms, radish, onion, carrot, bean sprouts, dropwort and green onions.

  3. 3

    Pour water over everything. Bring to a boil, then reduce heat and simmer for 15–20 minutes until beef is cooked and vegetables are tender.

  4. 4

    Beat the egg and drizzle it over the simmering broth to create egg ribbons.

  5. 5

    Adjust seasoning with remaining soy sauce, salt and pepper. Serve hot directly from the pot with rice.

Tags

asian