Domestic products are expensive, so I used Australian products. ^^ I used a kitchen towel to remove blood.

This is a commercial beef sauce that I bought on sale. It's 500ml and they sell it for 1,900 won. If it's on sale like this, I can't help but buy it. (I didn't buy this because I didn't want to season it... But I admit that this is better.)

I was supposed to use a spoon of rice for the egg, but I just put it in. It's not even a blog, but it's like this when I do it If you put too much sauce, it will be hard to fix it later, so I didn't put a lot. Let the meat soak for a while so that the sauce can soak well.

I cut onions, carrots, and green onions and washed the bean sprouts and drained them.

Stir-fry bulgogi, onions, and carrots in a royal pan.

When bulgogi is 80% cooked, add bean sprouts and green onions. Do I put in a lot of bean sprouts? Put it in as much as you want. When I'm out of breath, why is there no bean sprouts? You'll feel it. And after adding bean sprouts, you have to stir-fry it quickly over high heat so that there is not much water!!! Do it quickly over high heat!!!

I like to add pepper to the bean sprouts, so please add pepper, taste it, and if it's bland, add more soy sauce or sauce. If you like crunchy bean sprouts, you can just put them in after the meat is cooked and hold your breath, right? Bean sprouts bulgogi is not great, but even if you change one or two ingredients to the bulgogi you ate, it feels like a new dish.