Traditional Doraji and Beef Sanjeok Skewers (2 Servings)

Rinse 150 g doraji, rub gently with 2 g salt, soak in water 15 minutes, then rinse. Briefly blanch very firm roots in boiling water for about a minute and drain.

Cut 180 g beef into thin 9 cm strips. Mix with 15 mL soy sauce, 6 g sugar, 5 g garlic and 5 mL sesame oil and marinate in the refrigerator for 15 minutes.

Cut 100 g mushrooms, 60 g scallions, and prepared doraji to roughly 8 cm; split thick roots and mushrooms lengthwise.

Thread doraji, beef, mushrooms and scallions alternately onto six food-safe skewers. Beware sharp skewer tips and separate raw-meat tools.

Heat 10 mL cooking oil in a wide pan over medium heat; brown the skewers on both sides. Reduce heat to fully cook thicker beef pieces.

Use a food thermometer to confirm the thickest intact beef strip reaches at least 63°C. Remove from heat and rest 3 minutes; do not judge by color alone.

Serve promptly. Chill leftovers within 2 hours and reheat leftover food to 74°C before eating.