QUICK & EASY KOREAN COOKING
CHICKEN, BEEf, ANd pORK
(sanjok)This is an easy but elegant ish to start o any inner arty. Traitionally
was mae or secial occasions, but whyworry about ormalities with a ish that tastes so goo? The rice cake sticks can be oun resh, rozen, or rerigeratein Korean markets, which also sell the short bamboo skewers you’ll nee or this ish.
sok e o (5- o 6-inc) moo kewe in cold we o le 30 minue. pu e ee in medium owl, dd e oy uce, lic, eme oil,u, nd lck ee, nd o o comine, mkin ue ll eee i coed wi e minde. Le i o le 20 minue. Uin wo llel kewe, ed e ee, een onion, nd icecke lenely on e ick. pee medium-o col e o ee ill o medium.gill e kewe unil e me i owned on o ide nd cookedou, 3 o 4 minue on ec ide.
Cut the green onions just a bit shorter than the length of meat, since the meat will shrink during cooking. If you don’t want to bother with a grill, you canalso sauté these in an large oiled skillet.
mAkes 5 or 6 servings
1 oud teder bee, uch rib-eye orflet migo, cut ito thi 2-ich-log tri1 tbleoo oy uce2 clove grlic, miced1 teoo ai eme oil1 tbleoo ugr1 teoo rehly groud blck eer5 or 6 gree oio, cut ito 2-ich legth(ee note)1 ckge rice cke tick