Sanjeok Kkochi (산적꼬치) are colorful Korean skewers that typically feature a variety of ingredients like meat, vegetables, and sometimes tofu or seafood, all threaded onto skewers and grilled or pan-fried. This popular dish is often served as a snack or appetizer at Korean barbecues. It’s known for its vibrant presentation and delicious flavors.

Here’s a simple and tasty recipe for Sanjeok Kkochi (Korean Colorful Skewers)!

Ingredients:

For the Skewers:

• 1 lb (450g) beef (sirloin, ribeye, or pork), thinly sliced or cut into bite-sized cubes (you can also use chicken or seafood)
• 1 small onion, cut into chunks
• 1 bell pepper, cut into chunks (use different colors like red, yellow, or green for more vibrant skewers)
• 1 zucchini, cut into thick slices
• 1 or 2 mushrooms (shiitake, button, or king oyster), halved or quartered
• 1 block firm tofu (optional), cut into cubes (for a vegetarian version)
• 1 small carrot, cut into thin rounds or julienned
• Wooden skewers (soak them in water for 30 minutes to prevent burning)

For the Marinade:

• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice wine or mirin
• 1 tablespoon brown sugar or honey
• 1 tablespoon minced garlic
• 1 teaspoon ginger (grated or finely minced)
• 1 teaspoon gochujang (Korean chili paste) (optional, for heat)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon sesame seeds (optional)

For the Glaze:

• 1 tablespoon soy sauce
• 1 tablespoon honey or brown sugar
• 1 tablespoon water
• 1 teaspoon sesame oil

Instructions:

1. Prepare the Marinade:

• In a mixing bowl, combine the soy sauce, sesame oil, rice wine or mirin, brown sugar, minced garlic, ginger, gochujang (if using), black pepper, and salt. Stir until the sugar dissolves.
• Add the beef (or pork/chicken) to the marinade, ensuring it’s well-coated. Cover and let it marinate in the fridge for at least 30 minutes, ideally 1 hour. If you’re using tofu, you can marinate it for 15 minutes, as it absorbs flavors more quickly.

2. Prepare the Vegetables:

• While the meat is marinating, cut the vegetables (onions, bell peppers, zucchini, mushrooms, carrots) into chunks or slices, ensuring they’re similar in size to the meat for even grilling.

3. Assemble the Skewers:

• Once the meat is marinated, start assembling the skewers by alternating pieces of marinated meat with vegetables (and tofu if using). Thread the skewers in a colorful pattern, making sure the pieces fit snugly but aren’t overcrowded.
• You can make the skewers as long or short as you like, but typically 6–8 pieces per skewer is a good portion.

4. Prepare the Glaze:

• In a small bowl, combine the soy sauce, honey, water, and sesame oil to make the glaze. Stir to combine.

5. Cook the Skewers:

• Heat a grill or a large skillet over medium heat. Lightly brush with oil to prevent sticking.
• Grill the skewers for about 3-5 minutes on each side, or until the meat is cooked through and the vegetables are tender. Brush the skewers with the glaze during the last 2 minutes of cooking for a shiny, flavorful finish.
• If using a grill pan, you can also cook the skewers in batches if needed.

6. Serve:

• Once the skewers are cooked, transfer them to a serving platter. Optionally, sprinkle with sesame seeds and chopped green onions for extra flavor and color.
• Serve the Sanjeok Kkochi with a side of steamed rice, kimchi, or a dipping sauce like soy sauce with a splash of vinegar or gochujang-based sauce for extra flavor.

Enjoy!

These colorful and flavorful skewers are perfect for sharing with friends and family. Whether grilled or pan-fried, they offer a satisfying mix of tender meat, crisp vegetables, and a delicious glaze. They’re a great addition to any Korean meal or BBQ!