Sogogi pyeonchae[Pan-Fried Beef with Vegetables]

Sogogi-pyeonchae (pan-fried beef with vegetables) is a cold summer dish made by freezing smoked strip loin, slightly thawing it, and sliced into thin pieces. The lean strip loin combined with various vegetables makes this fresh-tasting dish a classic.

An Appetizer Favored by Foreigners Surprisingly, many foreigners who have tried Sogogi-pyeonchae say that it is the most memorable among the dishes they had in Korea. They say it’s because the dish does not feel foreign, and does not taste strange or disagreeable. Although it is seared, it is close to Yuk-hwe (Korean beef steak tartare). However, because vegetables are wrapped in the beef slices and it is dipped in a spicy mustard soy sauce, it is easier to eat than regular uncooked meat. Its popularity can also be attributed to the fact that cold dishes are somewhat easier for foreigners to consume than the many boiling hot dishes, and that it goes well with red wine. It is elegantly presented with a small mound of vegetables in the middle, and thin meat slices placed around it. Hot Sogogi-pyeonchae Sogogi-pyeonchae can also be eaten hot, cooked at the table. The beef is seasoned with salt and black pepper, coated with sweet rice powder and pan-fried. A variety of sliced vegetables are placed on the meat slice, rolled up, and dipped in sauce. Surprisingly, even tougher cuts of meat become tender when coated with sweet rice powder and cooked. Sweet rice powder takes the greasy edge off the meat while preserving its flavor and nutrients. Perilla Leaves, a Fragrant Accompaniment Among the many vegetables that accompany Sogogi-pyeonchae, perilla leaves are the most appetizing. The leaves, commonly consumed by Koreans, are rich in antocyanin, a potent antioxidant. Perilla leaf extract is known to be highly effective in suppressing inflammation, allergic reactions, fat cell division and genes that accumulate fat cells. For such effects, it is often used to treat obesity.

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