Beef Vegetables Casserole – Soikogi Cheonkol
Beef Vegetables Casserole – Soikogi Cheonkol
Ingredients
– 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
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.