STEP 1/13
Please prepare the ingredients.
(Rice is 1T of sesame oil. 1T of salt. Season with 1/2T of sesame salt.)
(Carrot. Marinate onions and remove water from perilla leaves with a kitchen towel.)
STEP 2/13
Bake beef brisket in a pan with a bit of oil
(When baking, spread out the beef brisket so that it doesn't fold.)
STEP 3/13
Bake the onions until they are breathless and brown
STEP 4/13
Grill the enoki mushrooms
STEP 5/13
Bake the carrots until they are out of breath
STEP 7/13
Seaweed, rice, and beef brisket
STEP 8/13
If you put ssamjang on chopsticks like in the picture, it applies well
STEP 9/13
Apply it like this!
(If you like salty food, put it on more than the picture.)
STEP 10/13
Put the rest of the ingredients on top
STEP 11/13
If you roll it up, it's done!
STEP 12/13
Cut at appropriate intervals.
STEP 13/13
Put it in a container and eat it deliciously!
It tastes better if you remove the perilla leaf water well because it doesn't taste progressive.
I don't season vegetables because I have ssamjang, but if you want something salty, I think you can add a little bit of salt when you stir-fry vegetables!