Grease a frying pan with vegetable oil, heat it well and put the meat, cut into medium pieces, in one layer. Fry without a lid for five minutes until browned.
Meanwhile, cut the onion in half, then from top to bottom with large feathers. That's how Koreans cut onions.
We turn the meat to the other side, salt it, and cover it with onions.
Cook for a few minutes, then stir. Fry until the onion begins to brown, stirring all the time.
Cut the kimchi into medium pieces, put it in a frying pan, mix. Take care of your eyes!
Then add the crushed garlic, pour in the kimchi juice and immediately close the lid. Reduce the heat and cook for another ten minutes. Then serve with boiled rice.
