Beef Vegetables Casserole - Soikogi Cheonkol

Ingredient

Beef (sirloin, lean) : 7 oz (200 g)
Oriental mushroom (Pyogo mushroom) : 5 pieces
Radish : 1/3 piece
Onion : 1 piece
Carrot : 1/2 piece
Dropwort : 3 1/2 oz (100 g)
Green-bean sprouts : 3 1/2 oz (100 g) (available in Korean stores, optional)
Small green onion : 3 1/2 oz (100 g)
Egg : 1
Water : 3 cups
Green onion : 2 stalks
Garlic : 6 cloves
Soy sauce : 4 tbs
Sesame oil : 2 tbs
Sesame seed, roasted : 1 tb
Pepper
Salt


Method

1. Slice beef and mushrooms in thin strips.
2. Slice radish, onion, and carrot in 2 inches strips. Boil radish and carrot slightly in thin salt
water.
3. Cut small green onions into 2 inches long.
4. Remove the head and root of green-bean sprouts. Boil only their stems slightly in water, then
cut them into 2 inches long.
5. Remove the leaves of dropworts. Boil only their stems slightly in thin salted water. Drain well
and cut them into 2 inches long.
6. Chop green onion and garlic. Put green onion, garlic, soy sauce, sesame oil, salt, and pepper
in a bowl. Mix them well to make seasonings.
7. Spice the beef and the vegetables each with the seasonings.
8. Put the beef and the vegetables by colors in a pan. Add water and boil. When they are almost
done, break and put an egg in the center of the pan. Boil them again until well done.


Cooking Time : 25 mins
Total Calories : 450 kcal
Serving Size : 4