STEP 1/5
Considering the thickness of the rice cake, cut the sirloin vertically
STEP 2/5
Keep in mind that the meat shrinks when it's cooked, so you should always make it about a centimeter bigger than other ingredients. Measure in large amount of seasoning.
STEP 3/5
If you have garaetteok, cut it into 3 or 4 pieces. If the rice cake is hard, blanch it in boiling water and remove the water. If the rice cake is soft, it sticks together and doesn't come off easily, so take it off one by one from the running cold water and use it to remove moisture. The rice cake that got rid of moisture! Prepare rice cakes by mixing the amount of milk sauce.
STEP 4/5
Cut the oompa into the same size as the overall ingredients and season it with sesame oil and salt.
STEP 5/5
Grease a heated pan with oil and bake it back and forth so that it doesn't burn in the order of rice cake, meat, and oompa. If you're going to use a lot of green onions, you can sew them in the order of rice cake, green onion, meat, and green onion.
When using sanjeok meat, pat it with the back of a knife and season it.