Ingredients

• 150 g beef rump
• 3 dried shiitake mushrooms (about 15 g dry, 45 g after soaking)
• 2 balloon flower roots (75 g)
• 90 g carrot
• 1 cucumber (150 g)
• 3 eggs
• Cooking oil, as needed
• 1 tbsp soy sauce
• 1/2 tbsp sugar
• 1/2 tbsp chopped green onion
• 1 tsp minced garlic
• 1 tsp sesame salt
• 1 tsp sesame oil
• A little ground black pepper
• 2 tsp salt
• 1 cup water
• 1/2 tsp salt
• 1 tsp sesame oil
• 4 tbsp pine nut powder
• 3 tbsp broth
• 1/2 tsp salt

Instructions

1. Slice the beef into 0.9 cm thick pieces and make many shallow cuts. Soak the dried shiitake mushrooms in lukewarm water, remove the stems, and slice them into 0.9 cm strips.
2. Make the meat seasoning and marinate the beef and shiitake mushrooms separately.
3. Slice the balloon flower root and carrot into 6 cm lengths and 0.9 cm widths, briefly blanch in boiling water, and drain.
4. Slice the cucumber into 6 cm lengths, remove the seeds, salt it in salt water, then drain.
5. Separate the eggs into yolks and whites, season lightly with salt, and cook thin sheets about 0.6 cm thick.
6. Mix pine nut powder with salt and add broth little by little, stirring to make a white pine nut sauce.
7. Season the balloon flower root and carrot separately with the vegetable seasoning and stir-fry them. Stir-fry the cucumber separately, then spread them out in a wide dish to cool.
8. Grill the seasoned beef and cut it into 6 cm by 0.9 cm strips. Stir-fry the shiitake mushrooms as well.
9. Cut the yellow and white egg sheets into 6 cm by 0.9 cm strips.
10. Skewer the prepared ingredients together by matching colors, arrange on a plate, and top with the pine nut sauce.