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Kimchi Nu-Reum Jeok
Korean Egg-Wrapped Skewers |
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6 eggs, lightly beaten with a pinch of salt
8 oz. (200 g) flank steak or thin-cut round steak
1/4 bunch Chinese cabbage kimchi (about 8oz. (200g))
4-5 thin green onions
4 Tbls. flour
Sesame oil
Vinegar-Soy Sauce
Seasoning Mixture (for beef):
2 Tbls. soy sauce
2 Tbls. minced green onion
1 Tbls. minced garlic
2 Tbls. prepared sesame seeds
1 Tbls. sesame oil
Dash of pepper
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1. Lightly squeeze kimchi to remove excess liquid. Cut the kimchi and green onions into 2-inch (5cm) lengths. Cut the beef into pieces a little smaller than the ekimchi, and mix the meat thoroughly with Seasoning Mixture.
2. Place the kimchi, green onions and beef (in that order) on bamboo skewers. Dredge skewered ingredients with flour, shake off excess flour and then coat thoroughly with the beaten eggs.
3. Heat a little sesame oil in skillet and fry a skewer over medium heat, pouring a tbsp of the remaining eggs over the skewer. Don't let the egg brown. When meat is cooked, with chopsticks or spatula fold excess eggs toward skewer to wrap, and turn. Fry until light brown. Repeat.
Note:
1. Strain beaten eggs if there is any foam.
2. Add 1/2 teaspoon sesame oil to the skillet if the egg starts to brown before the meat is cooked.
3. A recipe for Chinese cabbage kimchi can be found on here. Also, many Korean grocery stores sell home-made kimchi whose flavor is excellent.
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Preparation Time: |
Serves: 8 skewers |
| Recipe Origin: Korea |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 6916 times. |
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