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beef soy sauce sake sesame oil soy sauce sake sugar gochujang tianmianjiang oyster sauce sprouts vinegar sugar salt sesame oil spinach carrot packet sesame oil salt sesame egg yolk
Viewed: 15 - Published at: 8 years agoIngredients
- 400 grams Thinly sliced beef or minced beef
- 1 tbsp Soy sauce
- 1 tbsp Cooking sake
- 2 tbsp Sesame oil
- 2 tbsp Soy sauce
- 2 tbsp Cooking sake
- 1 tbsp Sugar
- 1 heaping teaspoon Gochujang
- 1 heaping teaspoon Tianmianjiang
- 2 tsp Oyster sauce
- 1 bag Bean sprouts
- 2 tbsp Vinegar
- 1 tbsp Sugar
- 1/4 tsp Salt
- 1 tbsp Sesame oil
- 100 grams Spinach
- 100 grams Carrot
- 1 packet Shimeji mushrooms
- 20 grams Shio-kombu
- 2 tbsp Sesame oil
- 1 pinch Salt
- 1 Toasted sesame (white)
- 4 Egg yolk
- 600 grams Warm rice
Method
- Referring to, prepare the spinach, carrot, shimeji mushroom, and shio-kombu namul.
- Boil the bean sprouts and once they have cooled, drain the excess water and add to a bowl of sauce prepared from the remaining bean sprout namul ingredients, to allow the flavors to soak in.
- Cut the meat into bite-sized pieces, and rub with salt and pepper into the meat.
- Combine all of the sauce ingredients and set aside.
- Put the meat in a frying pan without coating the pan with oil and fry over medium heat.
- Once it's about half cooked, add the sauce and continue frying for about 5 minutes over medium to low heat.
- Once the sauce has become thick, it's ready.
- Serve over rice with an egg yolk and roasted sesame seeds.
- It's ready to serve!
- Be sure to add the rest of the sauce from the pan.
- Mix it all together before eating
