Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, easy cooking with a pan korean-style sukiyaki. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Easy Cooking with a Pan Korean-style Sukiyaki is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Easy Cooking with a Pan Korean-style Sukiyaki is something which I have loved my whole life. They are fine and they look wonderful.
Easy Cooking with a Pan Korean-style Sukiyaki I used frozen beef in my freezer and leftover vegetables in my fridge. In the pan with the scallions, add the sliced beef. Fry the meat until it just begins to brown–it should still be a bit pink. Remove from the pot and set aside.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have easy cooking with a pan korean-style sukiyaki using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Easy Cooking with a Pan Korean-style Sukiyaki:
- Make ready 200 grams Thinly sliced beef
- Make ready 100 grams Onion
- Make ready 100 grams Chrysanthemum greens
- Make ready 1 stalk Japanese leeks
- Get 50 grams Carrot
- Prepare 1/2 packet Bean sprouts
- Prepare 3 Fresh shiitake mushrooms
- Get A
- Take 2 tbsp Soy sauce
- Take 2 tbsp │Sake
- Take 1 tbsp │Ground white sesame seeds
- Get 2 tsp │Honey
- Get 2 tsp │Gochujang
- Prepare 1/2 clove Grated garlic
- Prepare 1 tsp │Sesame oil
- Get 1 tsp └ Chicken stock powder
Heat oil in a large skillet or wok over medium-high heat. Brown beef in hot oil, then stir in soy sauce, MSG, broth, and sugar. Mix in onion and celery, and cook until tender. Stir in bamboo shoots, green onions, mushrooms, and water chestnuts.
Instructions to make Easy Cooking with a Pan Korean-style Sukiyaki:
- Combine the A ingredients.
- Remove the roots and sprouts from the bean sprouts. Slice the onion thinly. Thinly slice the Japanese leek diagonally. Cut the chrysanthemum greens into one-thirds. Cut the carrot into small rectangles. Slice the shiitake mushrooms thinly.
- Heat the combined A ingredients in a pan. Add the vegetables that need additional time to cook (such as onions, hard stems of chrysanthemum greens, and carrots) and put the beef slices on top. Cover the pan with a lid and steam for 3 minutes.
- Add the rest of the vegetables and steam over medium heat until the vegetables have wilted.
- When the vegetables release their moisture and have wilted, season with more soy sauce if necessary and quickly stir fry.
Mix in onion and celery, and cook until tender. Stir in bamboo shoots, green onions, mushrooms, and water chestnuts. Heat the salad oil in an electric pan, a pan or a frying pan. Pour in about one-half volume of the warishita (sukiyaki sauce). Add about one-half each of the long green onions, tofu and shirataki.
So that’s going to wrap it up with this special food easy cooking with a pan korean-style sukiyaki recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!