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CHONGORU (Korean sukiyaki)
Sukiyaki cooked over high heat in a flat pan. Well-balanced beef and vegetables. Low in calories
Image of Coleslaw Vinaigrette Dressing: a quick microwave recipe provided with nutrition facts for a Coleslaw salad
[Serves 2]    205kcal per portion; 1.2g salt
 

100g beef lion (thinly sliced)
4Tbsps spicy gomadare
5cm carrot
2 shiitake mushrooms
1bunch nira
1Tbsp sesame oil
50ml water
1 egg

1. Cut beef into 5cm lengths stripes and mix with spicy gomadare. Cut carrot into 5cm lengths stripes. Remove the stems of shiitake mushrooms and cut into stripes. Cut nira into 5cm lengths.

2. Grease a flat pan like a skillet (20cm across) with sesame oil, and place beef in radiate shape. Leave some space at the center for the egg to crack in. Place vegetables neatly between the beef.

3. Crack in an egg at the center of the pan and pour on water. Place over high heat. Mix when the color of the beef have changed and the albumen turned white. Cook the vegetables and the beef completely but it is important to leave the crispiness of the ingredients.