STEP 1/8
Cut 300g of boiled dried radish greens into 2cm long pieces, cut 250 beef for bulgogi into 4 pieces, and cut 80g of green onion into small pieces
STEP 2/8
Chop 1/5 onions and slice 2 cheongyang peppers and 1 red pepper thinly
STEP 3/8
Put 4 tablespoons of chili oil in a pan and add 3 tablespoons of chopped onion and garlic before the oil boils to make it sweet
STEP 4/8
When onions and garlic are cooked, add 3 tablespoons of ssamjang and 6 tablespoons of tuna extract and stir-fry them
STEP 5/8
Stir-fry 2 thinly sliced cheongyang peppers, 1 red pepper, 2 tablespoons ginger juice
STEP 6/8
Put the sauteed sauce in a bowl and cool it down, then add 3 tablespoons of honey and 2 tablespoons of tenderloin to taste
STEP 7/8
Blanch scallions slightly in boiling water, blanch dried radish greens in the same water, and then parboil them in order of beef. Squeeze the water and put it in a bowl
STEP 8/8
Pour the sauce into a bowl, add 2 tablespoons of sesame oil, and mix it well