The ingredients are simple to use ingredients. I cut Gongsimchae in half to make it easy to eat and minced beef. I ordered kkang kkung from each restaurant in the Philippines and it tasted different. Some places put pork and some places don't, but it tastes much better with meat. I've tried both beef and pork. It tasted better than beef.

Shred the green onions and garlic, and cut the leaves and stems of the gongsimchae. The reason is that if you stir-fry the stems and leaves together, the texture of the leaves becomes very soft, so you can separate them.

Add 3 tablespoons of cooking oil and stir-fry green onion and garlic to make green onion oil.

When the garlic is golden, add the meat. When the beef surface is golden brown, add only 1/3 of the fish sauce to season the meat.

Then beef also has a salty taste and fish sauce.

When cooked like this, add the stems of the gongsimchae. Can you see the hole in the middle of the stem? This is why it is called Gongsimchae.

First, stir-fry the stems for about 30 seconds. It's not as tough as the sweet potato stem in Korea, but you can stir-fry a little.

And then stir-fry the leaves of Gongsimchae, too!

Add the remaining fish sauce, half a tablespoon of sugar, and 1/2 tablespoon of oyster sauce.

You can cut the Vietnamese pepper by hand to suit your taste.

It's simple, right? Stir-fry meat in the perilla oil and season it with Gongsimchae!!