First, prepare the beef bulgogi street. I used beef sirloin (Korean beef) for Sumi's side dishes.. If you use good meat, of course it will taste better, but ordinary people like me.. I think Korean beef is too much in terms of price. So I made it with Australian beef bulgogi street. Since it was frozen, thaw it at room temperature and soak it in cold water to remove blood.

Grind pears on a grater or in a blender to filter out the ingredients and use only the juice

In the filtered pear juice, cut 100ml soy sauce, two large spoons of garlic, three small spoons of pepper, and add only 1.5 spoon of rice spoon. Please prepare the sauce like this.

Cut the onions into thin slices.

Put the blood-red beef and sliced onions into the prepared sauce and marinate them marinate for 20 minutes.

If you put bulgogi to sleep.. It's as good as 80 cooking.

Glass noodles are a must for Seoul bulgogi, right? When marinating the meat, soak the glass noodles in cold water. When the meat is marinated, the glass noodles are well-soaked, so it's perfect cooking.

Enoki mushroom and oyster mushroom in moderation! I like mushrooms, so I put in a lot. Prepare mushrooms by tearing them into small pieces by hand. I think it'll taste better if you add shiitake mushrooms^^

Put marinated bulgogi in a pan and pour enough water to cover the meat. I put in about 200ml of Sumine's side dishes, but I only need to put in about 100ml because the amount of meat is smaller. I added more soy sauce from Sumi's side dishes, but maybe because the amount of meat is small, it's just perfect to add 100ml. If you don't like the taste, you can add more soy sauce here.

Even though I removed the blood, it was frozen meat, so there were some impurities. I made it by removing it with a spoon.

When the soup boils, place the mushrooms and glass noodles on top. I heard that the glass noodles are easy to eat later because they don't mix when you put them on one side. This is also a tip, right? ^^

Cut the green onion diagonally.

When the meat and glass noodles are cooked, add half a spoonful of plum extract to the finish.

When bulgogi boils, put the sliced green onions on top and turn off the heat.

Cook it slightly over heat and add a spoon of sesame oil to complete it.