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How to make it

  • 1. Try to cut the beef into paper-thin slices, set aside in glass bowl.
  • 2. Mix all the sauce ingredients together minus the gochujang (red pepper paste). Add the sauce to the meat, coat well by hand. Marinate in the refrigerator for a minimum of a few hours, although overnight refrigeration is recommended.
  • 3. After marination, cook the meat on medium high heat using a non-stick skillet or frying pan (adding a little oil is optional). Add 1 tbsp of gochujang (more if you want it spicier) for each serving. Cook until meat loses its pink color or until browned, about 5~7 minutes. Add vegetables during the halfway mark to retain their crispness.
  • 4. Serve hot with rice and banchan (side dishes) including lettuce varieties for wrapping. Red leaf lettuce, Boston bibbs, and romaine lettuce work best.
  • *For easier slicing, stick the beef in the freezer for about 20~25 minutes. This will make cutting much easier; we’re looking for paper-thin slices.
  • **Although selecting premium cuts of meat is recommended for better taste and quality, my mom often uses cheaper cuts like chuck and blade which work just fine.

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