Combine 50 g ssamjang, 45 g soy sauce, 15 g rice wine vinegar, 20 g sesame oil, 20 g sugar, 10 g ginger, and 25 g garlic in a bowl.
Add 500 g beef ribeye, 2 g pepper, and the ssamjang mixture to a bowl and marinate for at least 30 minutes.
Melt 100 g butter in a pan over medium-high heat.
Sesli anlatım, porsiyon ayarı ve daha fazlası
