Pasanjeok

Ingredients

• 500g (1.1 lbs) beef sirloin, sliced into finger-sized strips
• 3 tbsp finely chopped spring onion greens
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sugar
• 4 cloves garlic, finely grated
• 1 bunch spring onions, white ends kept whole, same length as the beef
• 3 carrots, cut into batons (same size as the beef and onions)
• 1 cup flour
• 4 eggs, beaten
• 3 tbsp peanut oil for frying
• 2 tbsp soy sauce (for the dipping sauce)
• 1 tbsp rice wine vinegar
• 1 tsp toasted sesame seeds

Directions

1. Begin by marinating the beef. In a bowl, combine the beef, finely chopped spring onion greens, 2 tablespoons soy sauce, sesame oil, and sugar. Mix well and let it marinate.
2. Assemble the skewers using wooden sticks. Start with 1 piece of spring onion, followed by a piece of carrot, and then a piece of beef. Repeat the sequence so you have 2 pieces of each ingredient on each skewer. Set aside.
3. Prepare the dipping sauce by mixing 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, and 1 teaspoon toasted sesame seeds in a small bowl.
4. To cook the Pasanjeok, heat a large cast-iron pan over medium-high heat and add 1 tablespoon of peanut oil. Lightly season the skewers with salt, then coat them in flour, followed by dipping them into the beaten eggs.
5. Once coated in egg, place them in the hot frying pan. Fry for about 3-4 minutes on each side or until golden and cooked through.
6. Once cooked, remove the skewers from the pan and serve with the prepared dipping sauce.