Full of Ingredients - Korean-style Sukiyaki - Recipe Video
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Cook time
30 minutes
Ingredients 2 servings
- Beef round300 g
- Japanese leek1
- Carrot80 g
- Shimeji mushrooms80 g
- Chinese chive60 g
- Kimchi60 g
- (A)Soy sauce1 tbsp
- (A)Gochujang1 tbsp
- (A)Roasted white sesame seeds1 tbsp
- (A)Sugar2 tsp
- (A)Sesame oil2 tsp
- (A)Grated garlic1 tsp
- (A)Grated ginger1 tsp
- (A)Cayenne pepper (powder)1 tsp
- Sesame oil1 tsp
- Cooking sake3 tbsp
- Eggs1
How to make
- Prepare. Peel carrots and set aside. For shimeji mushrooms, cut off the hard tip and break it with your hands. For Japanese leek, cut off the green part and the root.
- 1. Cut Japanese leek into 2-inch pieces, make slits lengthwise, and cut them into thin strips. Cut carrots into thin strips. Cut Chinese chive into 2-inch pieces.
- 2. Add beef round and (A) in a bowl, rub well, and leave for about 5 minutes.
- 3. Add sesame oil to a pan heated over medium heat, add Step 2, and stir-fry. When the color changes, turn off the heat.
- 4. Arrange in the order of Step 1, shimeji mushrooms, kimchi, and Step 3, then pour in cooking sake and cook over medium heat, cover with a lid, and simmer for about 10 minutes until beef round is cooked through.
- 5. Drop the egg in the center, cover with a lid, and simmer over medium heat for about 5 minutes until the egg is half-cooked, then remove from heat and it's ready to serve.
Tips for cooking
For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs. Please adjust the amount of cayenne pepper (powder) to your taste. You can substitute onions for Japanese leek. *Detailed instructions on raw eggs to be added.