Korean iron pan beef gravy
By VicentaLakin
It's a very simple and nutritious meal, and my favorite is the golden lumber
Recipe Recommendations
- beef rolls 200g
- rice a bowl
- spinach appropriate amount
- mushroom of 2
- onion half a
- bean sprouts appropriate amount
- carrots half a
- spicy cabbage a little
- Korean chili sauce 2 tablespoons
- sesame 1 scoop
- cool white 1 scoop
- sesame oil 1 scoop
- honey 1 scoop
- soy sauce 1 scoop
- edible oil appropriate amount
- cooking wine appropriate amount
- edible salt a little
- white sugar a little
Steps for Korean iron pan beef gravy
1
Get ready all the food sprouts, carrots, silk onions, mushrooms。
2
The boiler boils with water, pours in a few drops of onion-screwed salt, so that all the vegetables except for the above-mentioned onions are cooked and dried up as much as possible。
3
The blended pepper sauce adjustment system will be proportional to the sauce above
4
Burn the iron pot and pour the right amount of peanut oil evenly into rice
5
And then put in the burnt vegetables, the beef, the onions and the chili. It'll be a minute before the lids shut down, because the iron pans are hot and warm, so it won't take long, if you like it as much as I do
6
Smash it evenly, eat it up... ..umm... ..so goodKorean iron pan beef gravy Make Tips
Once a vegetable is burned, it must dry up, otherwise it is too much to eat. When two iron pots are hot, the proper amount of edible oil must be applied evenly, or when the rice is sticky, the oiled boiler will be fermented with gold and white, and the wood will be luminous