STEP 1/6
Cut off the bottom of the enoki mushroom and wash it.
STEP 2/6
Wash the bean sprouts clean, put them in a steamer, sprinkle 1/4t of salt, and mix them well with chopsticks.
STEP 3/6
Put a layer of unfrozen beef bulgogi on a paper towel, put enoki mushrooms in it, roll it, and place it on top of the bean sprouts one by one. When the layer is full, sprinkle salt and pepper evenly.
STEP 4/6
I put one more layer on top. Add salt and pepper.. If there was a pretty bamboo steamer, it would have been better if it was steamed and served as it is, but there was no such thing, so I steamed it in two layers.
STEP 5/6
If you steam it for 5-10 minutes with the lid on, it will start to cook, but it may vary depending on the thickness of bulgogi, or if you steam it in two layers like me, the overlapping parts may not be cooked, so check it out even if the color of the meat is like this. Although no water is poured, the soup is formed by the osmotic pressure of salt sprayed on the bean sprouts.
STEP 6/6
I've tried four flavors, combining commercial and homemade sauce, and simply enjoy commercial sesame pork cutlet sauce, peanut shabu shabu sauce, sesame shabu shabu sauce, soy sauce shabu shabu sauce, and Sriracha hot sauce.
Enoki mushrooms can be tough, so please cut them with scissors for the elderly or children. Bean sprouts are cold, so replace them with bean sprouts when it's cold.