Prepare for the beef crisis
They sell it in chunks like this at the mart. One lump is about 780 to 850g, so you can use one lump
If you use frozen meat instead of refrigerated, please defrost it before using it

Cut the meat into pieces.
Because it gets smaller during the ripening process, you have to cut it into small pieces to prevent it from shrinking without looking at it later.
When I put it on my hand, I cut it into this size, about 2cm in all directions.

Add cold water to the cut meat and drain the meat blood for about an hour.

While removing the blood from the meat, trim the other ingredients for the stew.
Cut potatoes into similar sizes as meat and soak them in cold water.

Prepare 1 carrot, 1 green onion, and 1 cheongyang pepper.
You can do the size you want.
Please prepare 10 to 20 Vietnamese peppers.
If you have any other ingredients you want to add, such as shiitake mushrooms or saesongi mushrooms, you can prepare them together.

How to make the meat and soup of steamed rice delicious!!
You grind half an onion and a slice of radish and put it in.
Place half an onion and a slice of radish (about the size of an onion) in a blender and grind finely with a little water.

Place the drained meat in a pressure rice cooker and add the water to cover the meat. And if you add half a cup of soju or cooking wine and three bay leaves together, you don't have to if you if you don't have it.
Bring to a boil over high heat, then reduce to medium heat when additional heat starts to turn, simmer for just 5 minutes, then turn off the heat and let steam boil.

Separate the cooked meat from the stock.
You can't throw away the broth at this time!!!
You need to steam it with this broth to make it more delicious.

Now take out the pan to cook, cover with 2T of sesame oil, add the meat and Vietnamese pepper, and stir-fry slightly.
Don't stir-fry it for too long, but just lightly stir-fry it until the meat has a sesame oil scent.

Add all the prepared vegetables, onions, and ground radish.
Then pour the meat broth until all the ingredients are submerged, then add 4T of sugar and boil it.

When it starts to boil, add 3T of soy sauce and 1T of oyster sauce.
Then, reduce the heat to medium and boil it down for 20 to 30 minutes.

Boil it for 20 to 30 minutes and taste it.
If it's still bland, you can add about 1T of soy sauce.
Lastly, add 3T of starch syrup, 1/2T of sesame oil, and 1T of crushed garlic and mix them lightly.
You can decorate it with enoki mushrooms or peppers, or it's delicious even if you just put it in a generous amount.
With ground onions and radishes, the soup is really cool, light, moderately soft, and chewy meat and fluffy potatoes go really well together.