Easy Cooking with a Pan Korean-style Sukiyaki

Easy Cooking with a Pan Korean-style Sukiyaki

A delicious sukiyaki dish cooked with vegetables. Delicious with the sweet and hot flavor of gochujang.

Ingredients: 2 servings

Thinly sliced beef
200 g
100 g
Chrysanthemum greens
100 g
Japanese leeks
1 stalk
50 g
Bean sprouts
1/2 packet
Fresh shiitake mushrooms
Soy sauce
2 tablespoons
2 tablespoons
│Ground white sesame seeds
1 tablespoon
2 teaspoons
About 2 teaspoons
Grated garlic
1/2 clove
│Sesame oil
1 teaspoon
└ Chicken stock powder
1 teaspoon


1. Combine the A ingredients.
2. 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.
3. 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.
4. Add the rest of the vegetables and steam over medium heat until the vegetables have wilted.
5. When the vegetables release their moisture and have wilted, season with more soy sauce if necessary and quickly stir fry.

Story Behind this Recipe

I used frozen beef in my freezer and leftover vegetables in my fridge.