We found ourselves trying to figure out what to cook for lunch with a bag of frozen beef samgyupsal one ECQ day. The vegetable crisper was practically empty save for a stalk of chives when, light bulb! “Let’s have a whatever-you-have-in-your-fridge beef misono!” Amazing how this situation creates an avenue for trying new recipes.
Serves 5 hungry adults and 1 toddler
1/2 kg beef samgyupsal cut (sukiyaki cut will work too)
1/2 cup sliced shiitake mushrooms (optional)
2 large eggs
1 bulb of garlic, chopped
2 medium sized onions, sliced
1/4 cup kikkoman light soy sauce
1 cup water
4 tbsp sugar
2 tbsp sesame oil
1 squeeze of lemon and rind (optional)
1/2 thumb of ginger (grated)
Toasted sesame seeds
Salt and pepper
We used our skillet so it’s a cook-and-serve number.
- Saute garlic, onions, ginger, and shiitake mushrooms.
- Mix soy sauce, sugar, sesame oil, lemon juice and rind, and water. Pour into the sauteed mushrooms.
- Bring to a boil, adjust saltiness according to taste.
- Once the sauce is boiling, bring the heat down and add beef slices one at a time. Work it around the pan and make a “crater” at the center. Note: Of course you can place it any way you like, but this is for the sake of our plating since we’ll serve from the skillet.
- Cook under medium heat for about 20 -30 mins or until the meat is tender. Note: Our samgyupsal slices were a little thick so it took a long time to cook. What we’re looking for is a melt-in-your-mouth feel for the fat parts (just don’t tell our cardiologist). If you’re using sukiyaki cut, it might only need a few minutes. Keep an eye on your meat or else it will shrink.
- If the water evaporates and your beef is still a little tough, add a splash of water to prevent it from burning.
- Once the meat is cooked, drop 2 eggs at the center (yup, that’s what the well was for), cover the pan, and simmer for 2 minutes or until the eggs turns opaque.
- Top with sesame seeds and chives. Serve hot with lots of rice!