Korean vegetable kebabs
By MarcelleKris
Vegetable kebabs are a delicacy made by seasoning beef and five-color ingredients such as platycodon, mushrooms, carrots, cucumbers, eggs, etc., and frying them on the kebabs. Vegetable kebabs are as gorgeous and colorful as flowers and were mostly used in court banquets in the Korean era. With a small amount of ingredients, various types of food such as meat, fish, chicken, and vegetables are gathered. They are originally necessary betrothal gifts and common dishes on the table.
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Steps for Korean vegetable kebabs
1
Wipe the beef with a cotton cloth to clean the blood, and horizontally. Make into a breast with a thickness of 7cm and a thickness of about 0.5 cm and mark with a knife mark. Add 2/3 of the seasoning sauce to taste and stir.
2
Place mushrooms in water for about 1 hour and soak until soft. Remove the stems and wipe the moisture (35g) and cut into 1 cm wide pieces. Add the remaining 1/3 of the seasoning sauce and stir. Clean the platycodon grandiflorum, cut it into sections 6cm long, 1cm wide, and 0.6cm thick (38g), and marinate with salt for about 5 minutes.
3
Wash the carrots and cucumbers and cut them into the same size as the platycodon grandiflorum (30g carrot, 32g cucumber). Marinate the cucumbers with salt for about 2 minutes and then wipe off the moisture. Fry the eggs into yellow and white skin about 0.5cm thick, and cut into slices of 1 cm horizontal and 6 cm vertical.
4
Pour water into the pan and cook over high heat for about 2 minutes until boiling. After adding salt, add the platycodon grandiflorum and carrot respectively and blanch for about 1 minute. Spread cooking oil in a heated pan, add platycodon grandiflorum, carrot, and cucumber, and saute each for about 1 minute over high heat. Put the beef in a heated pan, turn to medium heat, turn the meat straight, turn the opposite side and fry for about 4 minutes, and cut into sections about 1cm wide and 6cm long. Spread cooking oil in a heated pan, add mushrooms, and saute for about 2 minutes over medium heat. Mix the prepared ingredients into strings according to color, rotate and place them on a plate, and place a strip of pine nut juice on top.Korean vegetable kebabs Make Tips
After frying the vegetables, they should be placed in a wide bowl and spread out to cool so that they will not change color. Pine nut powder can be used instead of pine nut juice. This is my bride's Weibo name "Korean Cuisine King". You can also tweet me! Ask me if you have any opinions or things you want to know. I will answer you promptly.