肉豆腐（韓国風肉豆腐）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Cut the tofu into 2 cm wide pieces and arrange them on a tray lined with kitchen paper.
Cover with kitchen paper and wipe off the moisture.

Cut off the stalks of the shimeji mushrooms and loosen them.
Cut the chives into 4 cm wide pieces.
Cut off the base of the spring onion and cut it diagonally into 1 cm wide pieces.
Cut the beef into bite-sized pieces.

Put gochujang in a bowl and add sake little by little and mix each time.
Add (A) and mix well.

Add sesame oil and green onion to a frying pan and cook over medium heat.
When it is browned, flip it over and brown it.
Remove when browned on both sides.

Add 3 and water to the frying pan from 4, mix, and bring to a boil over medium heat.
Add the beef and simmer while loosening.
When it is about 80% cooked, turn off the heat and take it out.

Heat the frying pan from step 5 over medium heat and line up the pieces from step 1.
Add the shimeji mushrooms, reduce the heat to low, and simmer for about 3 minutes while pouring the broth over the ingredients.
Turn the tofu inside out, add 4 and simmer while pouring broth over the ingredients.
Cover with kitchen paper, pour broth over, cover with a drop lid and simmer over low heat for 5 minutes.
Remove the kitchen paper, 5. Add the chives so that they are submerged in the broth and simmer for about 2 minutes.
Finished on a plate.