Beef Vegetables Casserole – Soikogi Cheonkol

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Beef Vegetables Casserole – Soikogi Cheonkol

Ingredients

Serving Size : 4
– Beef (sirloin, lean) : 7 oz (200 g)
– Oriental mushroom (Pyogo mushroom) : 5 pieces
– Radish : 1/3 piece
– Onion : 1 piece
– Carrot : 1/2 piece
– Dropwort : 3 1/2 oz (100 g)
– Green-bean sprouts : 3 1/2 oz (100 g) (available in Korean stores, optional)
– Small green onion : 3 1/2 oz (100 g)
– Egg : 1
– Water : 3 cups
– Green onion : 2 stalks
– Garlic : 6 cloves
– Soy sauce : 4 tbs
– Sesame oil : 2 tbs
– Sesame seed, roasted : 1 tb
– Pepper
– Salt

Instructions

Step 1: 
Slice beef and mushrooms in thin strips.

Step 2:  
Slice radish, onion, and carrot in 2 inches strips. Boil radish and carrot slightly in thin salt water.

Step 3:  
Cut small green onions into 2 inches long.

Step 4:  
Remove the head and root of green-bean sprouts. Boil only their stems slightly in water, then cut them into 2 inches long.

Step 5:  
Remove the leaves of dropworts. Boil only their stems slightly in thin salted water. Drain well and cut them into 2 inches long.

Step 6:  
Chop green onion and garlic. Put green onion, garlic, soy sauce, sesame oil, salt, and pepper in a bowl. Mix them well to make seasonings.

Step 7:  
Spice the beef and the vegetables each with the seasonings.

Step 8:  
Put the beef and the vegetables by colors in a pan. Add water and boil. When they are almost done, break and put an egg in the center of the pan. Boil them again until well done.

Food: Beef Vegetables Casserole – Soikogi Cheonkol

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