PurumChan Korean Vermicelli100g
Meat for Bulgogi 200g
1/2 of Onion (mid-sized)
1/2 of Green Onion (big-sized)
1/2 Pack of Enoki Mushroom
20g of Carrot
1 Cup of Water
Marinade
6 Tablespoons of Mihyang (Cooking Wine)
3 Tablespoons of Soy Sauce
1 Tablespoon of Oligosaccharide
2 Teaspoons of Chopped Garlic
1 Teaspoon of Sesame Oil
How to Make
Put the marinated bulgogi in a concave pan and cook over a low heat.
After the meat is half-cooked, chop the onion and carrot into stripes and put them all in the pan to fry.
Put in the macerated noodles (please macerate for more than 30 minutes in advance!) and fry evenly. Then, pour 1 cup of water and marinade and boil until the moisture is relatively soaked up.
Put the chopped green onion and enoki mushroom and fry altogether, then serve in a plate.