STEP 1/9
Put water in a pan, 2 pieces of vegetable coin stock, and boil over high heat
STEP 2/9
Reduce the heat to medium and boil it with brewed soy sauce, cooking wine, tsuyu, plum juice, sugar, and oligosaccharide
STEP 3/9
Add sliced beef and cook it while boiling, removing the bubbles that come to mind
STEP 4/9
When the meat is cooked, add a lot of shredded cabbage and onions
Add minced garlic and pepper
STEP 5/9
Add green onions and boil it for 5 more minutes on low heat
STEP 6/9
For 4 people, I made the sauce for the beef bulgogi in one pan, adjusted the amount for 1 person, and used it little by little
STEP 7/9
Add one egg to the sauce of the boiled bulgogi over rice and cook it after turning off the heat
STEP 8/9
Rice bowl is ready. Put rice in a bowl and add plenty of sauce
STEP 9/9
For the color, cut green onions and add a little bit of sesame oil and sesame seeds
It's easy to make broth using coin broth and use tsuyu instead of katsuobushi