Korean-Style Beef and Vegetables Sukiyaki - Recipe Video
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Cook time
20 minutes
Ingredients 2 servings
- Beef round200 g
- Carrot100 g
- Daikon radish100 g
- Green onion30 g
- Shiitake mushroom3
- Shimeji mushrooms70 g
- Red bell pepper (Paprika)1/2
- Onion1/2
- Water200 ml
- (A)Soy sauce3 tbsp
- (A)Sugar1 tbsp
- (A)White ground sesame1 tbsp
- (A)Grated garlic1 tsp
- (A)Chicken soup stock (powder, cube, liquid)1 tsp
- (A)Sesame oil1 tsp
- Eggs1
How to make
- Prepare. Peel carrots and daikon radishes. Remove stems and seeds from a red bell pepper (paprika). Cut off the roots of green onions.
- 1. Cut the carrots and daikon radish into thin strips. Cut the green onions into 2-inch pieces. Slice the paprika and onion thinly. Remove stems from shiitake mushrooms and slice thinly. Remove stems from shimeji mushrooms and break them up.
- 2. Slice beef round into thin strips.
- 3. Serve in a bowl, add an ingredient (A), and mix together.
- 4. Place the onion from Step 1 in a sukiyaki pot, place the remaining onion in the center, and pour in the water. Cover and simmer over medium heat for about 5 minutes until cooked through.
- 5. Crack an egg on top of the beef round, simmer over medium heat for about 2 minutes, then remove from heat and it is ready. Break up the egg, mix everything, and enjoy it.
Tips for cooking
For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs.