- Beef (sirloin, lean) : 7 oz (200 g)
- Oriental mushroom (Pyogo mushroom) : 5 pieces
- Radish : 1/3 piece
- Onion : 1 piece
- Carrot : 1/2 piece
- Dropwort : 3 1/2 oz (100 g)
- Green-bean sprouts : 3 1/2 oz (100 g) (available in Korean stores, optional)
- Small green onion : 3 1/2 oz (100 g)
- Egg : 1
- Water : 3 cups
- Green onion : 2 stalks
- Garlic : 6 cloves
- Soy sauce : 4 tbs
- Sesame oil : 2 tbs
- Sesame seed, roasted : 1 tb
- Pepper
- Salt
Cooking Time : 25 mins, Total Calories : 450 kcal, Serving Size : 4
Procedure:
1. Slice beef and mushrooms in thin strips.
2. Slice radish, onion, and carrot in 2 inches strips. Boil radish and carrot slightly in thin salt water.
3. Cut small green onions into 2 inches long.
4. Remove the head and root of green-bean sprouts. Boil only their stems slightly in water, then cut them into 2 inches long.
5. Remove the leaves of dropworts. Boil only their stems slightly in thin salted water. Drain well and cut them into 2 inches long.
6. Chop green onion and garlic. Put green onion, garlic, soy sauce, sesame oil, salt, and pepper in a bowl. Mix them well to make seasonings.
7. Spice the beef and the vegetables each with the seasonings.
8. Put the beef and the vegetables by colors in a pan. Add water and boil. When they are almost done, break and put an egg in the center of the pan. Boil them again until well done.
0 comments:
Post a Comment