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Soikogi Cheonkol - Beef Vegetables Casserole
Korean Beef Casserole
7 oz. (200g) Beef (sirloin, lean
5 pieces oriental mushroom (Pyogo mushroom)
1/3 piece radish
1 piece onion
1/2 piece carrot
3 1/2 oz. (100g) Dropwort
3 1/2 oz. (100g) green-bean sprouts (available in Korean stores, optional)
3 1/2 oz. (100g) small green onion
1 egg
3 cups water
2 stalks green onion
6 cloves garlic
4 Tbls. soy sauce
2 Tbls. sesame oil
1 Tbls. sesame seed, roasted


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.

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Preparation Time: 25 mins. Serves: 4
Recipe Origin: Korea
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