Cut potatoes into bite-sized pieces and soak them in water to remove starch.

These are vegetables for the stewed potatoes.
If the children are going to eat it, please take out the cheongyang pepper.

First, put the oil on the pan and stir-fry the potatoes slightly.
If you stir-fry it first and then cook it, the potatoes won't dissolve much.

It tastes better if you boil it down with broth again, but you can use rice water as a broth base simply like me.
Pour in enough potatoes to cover.

Add soy sauce and make it slightly salty.
It's going to boil down, so if it's a little salty, it's good to start.
Each restaurant has different soy sauce salinity and has a different salty taste, so you can control it.
I started with 3 potatoes and 5-6 spoons of soy sauce. When it's salty after boiling, you can add water and control it.
Add 2 spoons of oligosaccharide and bring to a boil.

When the soup is almost boiled down, add a little pepper and half a spoonful of oligosaccharides to make it glossy and simmer thoroughly.

When the potatoes are cooked, add beef bulgogi, onions, and green onions and stir-fry them together.

When it starts to boil, stir-fry it lightly.
If you stir-fry it too much with a spatula, the potatoes will be crushed.

When the meat is done, add Cheongyang red pepper and boil it again.
The potatoes are already cooked and boiled, so boil them over high heat so that the meat can be boiled down.
Lastly, put in a spoonful of sesame oil and that's it!