Cut the beef into thin slices with bulgogi and pat the meat like a slight cut. Add all the seasoning and mix.

The longer you do it, the easier it is to shape it later, and the more evenly you cut the seasoning, the more delicious it is.

Place wrap or vinyl on a wide plate and thin the meat into the desired shape.

After making the shape, cover it with plastic wrap or plastic again, and repeat putting meat on it to make the shape again, so keep it frozen as it is, and it is really good to grill it when there are no suitable side dishes or when a customer suddenly comes.

Eonyang-style parched bulgogi is good when it is grilled over charcoal, but it is good enough to grill it after heating the frying pan as it is regrettable.

Everyone's favorite bulgogi, this time make a different frozen beef style and try it. I think you'll fall in love with the unique taste and texture.

Grill it once. Done