Beanstalk # Beanstalk Bulgogi Recipe
I made a lot of beans I didn't add oil, so it was light and seasoned well, so I ate dinner well
6 serving
Within 15 minutes
요리조이
Ingredients
  • Beef bulgogi
    500g
  • Bean sprouts
    200g
  • enoki mushroom
    1mass
  • onion
    1/2ea
  • Carrot
    1/4ea
  • Sesame leaf
    10ea
  • leek
    1ea
  • red pepper paste
    6T
  • Red pepper powder
    5T
  • Soy sauce
    5T
  • cooking wine
    4T
  • Sugar
    3T
  • crushed garlic
    1T
  • Sesame oil
    1T
  • Sesame
    suitably
Cooking Steps
STEP 1/10
The bean sprouts are clean. Wash them in running water
STEP 2/10
Mix the soy sauce evenly
Red pepper paste 6T red pepper powder 5T dark soy sauce 3T kelp soy sauce 2T
Mihyang 2T Sugar 3T Minced Garlic 1T
STEP 3/10
Add 2T of Mihyang to imported beef bulgogi and mix evenly with a spatula and set aside for a while
STEP 4/10
Spread 2/3 of the seasoning on the meat
STEP 5/10
It's a lot of enoki mushrooms I only took out one fist It's usually one bag
Cut the bottom and wash it in running water
STEP 6/10
Chop the onion and carrot, please
STEP 7/10
Wash the perilla leaves, shake off the water, and cut them into bite-size pieces Chop the green onions from the freezer, too
STEP 8/10
Add vegetables and the rest of the seasoning to the seasoned meat and stir-fry over high heat
STEP 9/10
Cut the enoki mushrooms by hand and mix with perilla leaves and green onions
STEP 10/10
Reduce the heat to medium and stir-fry evenly Put it on a plate, put a moderate amount of sesame oil, and sprinkle sesame seeds. It's done
Mix the meat and vegetables evenly in the sauce and stir-fry them all at once
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