Seasoned Beef Bulgogi with Konjac Japchae

Cut the beef and konjac into bite-sized pieces.

Add marinade to the beef and let it rest for 10 minutes.

Blanch the konjac in boiling water, then drain.

Julienne vegetables such as onion, carrot, and paprika.

Heat cooking oil in a pan and stir-fry the beef.

Add the vegetables and konjac, then stir-fry together.

Adjust the flavor with soy sauce, sugar, minced garlic, etc.

Once everything is cooked, finish with sesame oil and pepper, then serve on a plate.