A very powerful Korean food, delicious and simple.
In Korea, barbecue is cooked in a special copper pot, and pickled meat slices are roasted in a copper pot. When cooking at home, frying is more convenient than baking. When frying, there is no oil in the pot and there is a lot of firepower. It's best to fry it in small quantities several times to avoid insufficient firepower and beef is not fragrant. Use a bigger pot, which makes it easier to stir fry, otherwise the beef will stick together and stir fry.
Ingredients: tender beef slices (or fat beef slices for chafing dish) 500g, pickled mushrooms 100g, half onion and half onion.
Seasoning: half a cup of soy sauce (adjusted according to personal taste), minced garlic 1 0.5 tbsp, ginger juice 1 tsp, white pepper 1 tsp, 2 tbsps of sugar, sesame oil 1 tbsp, and white sesame1tbsp.
Making:
1. Slice beef to drain water, cut mushrooms and onions into wide strips, and cut onions into oblique slices.
2. Put all the seasonings into a large bowl and stir well.
3. Then put the beef slices, onion slices, mushroom slices and onion slices into the mixed seasoning, grab them evenly, and marinate them for 10 minutes to taste.
4. Heat the wok, add the marinated meat slices and vegetables, stir-fry over high fire and serve.