Peel the potatoes and cut them into bite-sized pieces, cut the onions into bite-sized pieces, cut the beef into bite-sized pieces, and tie the silgon medicine together.

Oil a preheated pan and stir-fry ginger over low heat to bring the ginger flavor to a boil.

When the ginger starts to smell, stir-fry the potatoes and then add onions.

Stir-fry potatoes and onions slightly, then add konjac and beef one by one.

Boil it with broth and rice wine, and when the broth is half-reduced, add Mirim and soy sauce salt, boil it, and if the soup remains well, add kkari pepper and oligosaccharide, and boil it with salt.