Tomato Steamed Beef (Tomato Sogogi Jjim)

Photo: Korea Ministry of Food and Drug Safety

Tomato Steamed Beef (Tomato Sogogi Jjim)

Name: Tomato Steamed Beef (Tomato Sogogi Jjim)
Cuisine: South Korea
Ingredients: 200 g beef eye of round; 40 g celery; 30 g carrot; 50 g onion; 25 g white wine; 100 g whole peeled tomatoes; 20 g butter; 25 g lemon; 1 g white pepper; 2 g dried parsley; 1 g glasswort salt (hamcho salt)

토마토소고기찜

Side dish · Boiled

Side dishesCourse

303kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Tomato Steamed Beef (Tomato Sogogi Jjim)

Not spicyNo porkGluten-freeContains: dairy

Ingredients Tap an ingredient to check it off

Servings1

beef eye of round소고기우둔살
200 g
celery샐러리
40 g
carrot당근
30 g
onion양파
50 g
white wine화이트와인
25 g
whole peeled tomatoes홀토마토
100 g
butter버터
20 g
lemon레몬
25 g
white pepper흰후추
1 g
dried parsley파슬리가루
2 g
glasswort salt (hamcho salt)함초소금
1 g

Nutrition per serving

303kcal

11.2gCarbs

26.6gProtein

16.8gFat

289.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the carrot, onion, and celery into about 2 cm cubes.
Cut the lemon zest into very fine strips.
Cut the beef into about 3 cm cubes and sprinkle with white pepper.
Break up the whole peeled tomatoes into bite-sized pieces and stir-fry them.
Melt butter in a pan and start by stir-frying the beef, then add the vegetables and stir-fry. Cooking the thicker vegetables first makes them finish at the same time as the meat.
At the end, add the chopped whole peeled tomatoes, season with glasswort salt, and finish with the lemon zest on top.

💡 TipSpices such as celery, dried parsley, and white pepper replace saltiness with their distinctive flavor and aroma.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.