Use any ingredients you have in the refrigerator.
You can also use pork, chicken or squid instead of beef.
I recommend kimchi imported from Korea.
Or homemade kimchi.
Halve the daikon radish lengthwise and cut into 3mm slices into half moon shape. Microwave for 6 minutes.
This way, the daikon absorbs the flavor quickly. Cut the leeks thinly and break up the shimeji mushrooms. Cut the kimchi into bite-size pieces.
In a pan, cook the beef and kimchi, then add the daikon and shimeji mushrooms. Add the gochujang, sugar, salt, and sake and cook until the daikon soaks up the flavor. Then add the Japanese leeks and bean sprouts.
Add the sesame oil for the aroma and done ☆
Story Behind this Recipe
I wanted to expand my kimchi recipe repertoire, so I made this using leftover ingredients. Using well-fermented sour kimchi is best.
After turning off the heat, let it si so that daikon radish soaks up the flavor. Add chili peppers and garlic if you like.