

Ingredient



Beef (sirloin, lean) : 7 oz (200 g)

Oriental mushroom (Pyogo mushroom) : 5 pieces

Radish : 1/3 piece

Onion : 1 piece

Carrot : 1/2 piece

Dropwort : 3 1/2 oz (100 g)

Green-bean sprouts : 3 1/2 oz (100 g) (available in Korean stores, optional)

Small green onion : 3 1/2 oz (100 g)

Egg : 1

Water : 3 cups

Green onion : 2 stalks

Garlic : 6 cloves

Soy sauce : 4 tbs

Sesame oil : 2 tbs

Sesame seed, roasted : 1 tb

Pepper

Salt





Method



1. Slice beef and mushrooms in thin strips.

2. Slice radish, onion, and carrot in 2 inches strips. Boil radish and carrot slightly in thin salt

water.

3. Cut small green onions into 2 inches long.

4. Remove the head and root of green-bean sprouts. Boil only their stems slightly in water, then

cut them into 2 inches long.

5. Remove the leaves of dropworts. Boil only their stems slightly in thin salted water. Drain well

and cut them into 2 inches long.

6. Chop green onion and garlic. Put green onion, garlic, soy sauce, sesame oil, salt, and pepper

in a bowl. Mix them well to make seasonings.

7. Spice the beef and the vegetables each with the seasonings.

8. Put the beef and the vegetables by colors in a pan. Add water and boil. When they are almost

done, break and put an egg in the center of the pan. Boil them again until well done.





Cooking Time : 25 mins

Total Calories : 450 kcal

Serving Size : 4









