Cut Imjingang Korean beef (200g - weight after trimming) into bite-size pieces.For the bite-sized Korean beef (200g -> weight after trimming), add olive oil (2 to 3 Ts) and herb salt (appropriate amount - replace with salt and pepper if not) and marinate for a while (about 20 minutes). After 20 minutes, I write 2 to 3 cups of wine and read it as an appropriate amount..Put it in and let it sleep for another 30 minutes I just added enough wine to cover the meat.

Chop the garlic (3 pieces) and onion (1/5) into small pieces Paprika (1 - I used half yellow and half red), onion (1/2). You can cut the mushroom in the shape of Korean beef... (Just cut the mushrooms into quarters.)

Add minced garlic (half of 3 pages) and onions (half of 1/5) to the Korean beef (200g) marinated in wine and let it smell like garlic for 10 minutes. Make the sauce for 10 minutes

Chop the minced garlic (half of 3 sides), onion (half of 5), and pepperoncino (2 to 3 or 1/2 of dried peppers) into small pieces and stir-fry in a frying pan to taste like garlic.

Add the rest of the sauce ingredients (ketchup 2TS, Worcester 2TS, A1 steak sauce 1TS, hot sauce 1TS) to the place where garlic is stir-fried, boil it over medium heat, and add honey (1-2TS) at the end, and boil it once

Stir-fry Korean beef marinated in garlic and onions over high heat That way, the meat doesn't get tough and the juice doesn't flow out.

When the meat is roughly cooked on the outside, add all the cut vegetables and stir-fry slightly, and add the sauce that has been boiled once and stir-fry until the sauces are mixed well.. Beef will get tough if you cook it too much, so don't cook it too long

If the sauce is mixed well, put it in a bowl and enjoy it. If you really like cheese like me, it's good to add mozzarella cheese and microwave it for 5 to 10 minutes.