Home-Style Hwayangjeok: Colorful Beef and Vegetable Skewers (4)

Cut carrot, cucumber, prepared bellflower root and shiitake into 6–7 cm strips about 1 cm wide. Cut whole-cut beef slightly longer to allow shrinkage.

Mix soy sauce, sugar, scallion, garlic and sesame oil, divide between beef and shiitake. Never reuse raw-beef marinade or tools on cooked foods.

Briefly blanch carrot and prepared bellflower root until flexible; drain. Salt cucumber lightly and blot dry.

Use the oil a little at a time to sauté carrot, bellflower root and cucumber separately; keep strips intact.

Fully cook shiitake and then separately cook beef. For whole-cut beef, use a food thermometer to confirm at least 63°C/145°F and a 3-minute rest.

Cook the beaten egg in a thin omelet until fully set. Cool slightly and cut into 6–7 cm strips.

Thread cooked beef, shiitake, carrot, bellflower root, cucumber and egg onto four clean skewers in alternating colors.

Top with optional chopped pine nuts. Remove sharp skewers and cut small before serving to children.