Easy Cooking with a Pan Korean-style Sukiyaki

• 200 grams Thinly sliced beef
• 100 grams Onion
• 100 grams Chrysanthemum greens
• 1 stalk Japanese leeks
• 50 grams Carrot
• 1/2 packet Bean sprouts
• 3 Fresh shiitake mushrooms
• 2 tbsp Soy sauce
• 2 tbsp Sake
• 1 tbsp Ground white sesame seeds
• 2 tsp Honey
• 2 tsp Gochujang
• 1/2 clove Grated garlic
• 1 tsp Sesame oil
• 1 tsp Chicken stock powder

1. Combine the A ingredients.
2. Remove the roots and sprouts from the bean sprouts.
3. Slice the onion thinly.
4. Thinly slice the Japanese leek diagonally.
5. Cut the chrysanthemum greens into one-thirds.
6. Cut the carrot into small rectangles.
7. Slice the shiitake mushrooms thinly.
8. Heat the combined A ingredients in a pan.
9. 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.
10. Cover the pan with a lid and steam for 3 minutes.
11. Add the rest of the vegetables and steam over medium heat until the vegetables have wilted.
12. When the vegetables release their moisture and have wilted, season with more soy sauce if necessary and quickly stir fry.

beef, onion, chrysanthemum greens, stalk japanese leeks, carrot, packet, shiitake mushrooms, soy sauce, sake, ground white sesame seeds, honey, gochujang, garlic, sesame oil, chicken

Taken from cookpad.com/us/recipes/152055-easy-cooking-with-a-pan-korean-style-sukiyaki (may not work)