Rather than oily parts, I like non-greasy parts like this. I prepared 1.2kg of beef for bulgogi. Remove the color with a kitchen towel.

For the seasoning, soy sauce 12, sugar 6, minced garlic 1, soju 4, pepper, sesame oil [based on rice spoon] I ground an onion and put it in. Soju, cooking wine, and rice wine are all possible. I heard that the ratio of bulgogi seasoning is appropriate for one spoon of soy sauce per 100g of meat. The ratio of soy sauce to sugar is 2:1, but if you don't like sweet things after tasting it, you can adjust the amount with plum or starch syrup.

You can marinate it in bulgogi sauce and stir-fry it. If you stir-fry it in a pan, it becomes bulgogi, and if you boil it with broth, you can eat it as bulgogi hot pot.

I took out the vegetables and mushrooms from the refrigerator and put them in. It's also very delicious if you add green onion salad and eat it with green onion bulgogi. I was going to make it green onion bulgogi, but they also added vegetables

It's very delicious even if you just add green onion salad and stir-fry it.

I put in kiwi a lot when I cook bulgogi. The kiwi has a softening effect, so not only does the meat become tender, but it's also delicious when the kiwi seeds are chewed. You can roughly cut the kiwi and put it in. Instead, don't marinate the kiwi in the sauce, but only put it in the meat you want to eat immediately. If you put it in for a long time, you can't eat it because the meat is mushy.

It's marinated meat, so they cut the kiwi separately and put it in.

The sour taste of kiwi is good, and the sticky kiwi seeds are good, so I often put them in bulgogi. Please stir-fry the meat first.

I'm going to put the pine mushrooms and green onions in the end.

It's much softer with kiwi. If you want bulgogi without soup, you can stir-fry it over high heat without soup, and if you like your own soup, you can stir-fry it over medium heat and low heat.

Add green onion salad and saesongi at the end.

As long as the scallion dies, it's done.

It's more delicious because it's fried with vegetables.

I didn't marinate it for a long time and stir-fried it with kiwi, so it became softer. There's a bit of sourness of kiwi and it's good to chew kiwi seeds.

When I make bulgogi, I enjoy two dishes. It's good for bulgogi and bulgogi hot pot. Put the broth in your favorite glass noodles and season it with katsuobushi jangguk, and you're done with bulgogi hot pot.

If you boil it like this, bulgogi hot pot is done. You get to drink when your family gets together during the holidays. It's a good menu to serve with alcohol.