Korean soy sauce is generally used for beef cooking. It is soy sauce and water in a ratio of 1:5. Put the onion, green onion, garlic, pear and ginger into the paste, then add monosodium glutamate, black pepper and more sugar, and then put the beef slices into it and mix well. Better add some sesame oil. Korean soy sauce is too expensive, you can also use China soy sauce. That little stuff was bought from South Korea in the supermarket, not China. Mix monosodium glutamate well. PS, South Korea's soy sauce ingredients are generally: soybeans, salt and wheat can be cooked with soy sauce, while China's soy sauce is delicious only when cooked with soy sauce: both soy sauces contain water, defatted soybeans, wheat (bran) and salt, which are the basic ingredients of soy sauce. Both soy sauces contain preservatives (sodium benzoate and potassium sorbate). The first soy sauce contains more sugar, sodium glutamate and inosine than the second soy sauce. White sugar is used to increase the flavor of soy sauce. Sodium glutamate, commonly known as monosodium glutamate, increases the flavor of soy sauce, while inosine sodium is a nucleotide food additive which can also provide special flavor. Especially when mixed with monosodium glutamate, the seasoning effect is several times that of pure monosodium glutamate, and the flavor of food is better. At present, it has been widely used in high-grade condiments. Although the second kind of soy sauce has no white sugar, sodium glutamate and inosine sodium, it has more caramel color than the first kind of soy sauce, and it is a colorant produced by high temperature coking of sugar substances. In soy sauce production, caramel color is often added to soy sauce if the product color is not ideal or "configuration" is not good. Well, kimchi is more famous. Why do you ask soy sauce? Hmm. It is difficult to find good soy sauce now ~ ~ The main function of soy sauce is refreshing and seasoning ~ But it is difficult to find authentic natural fermented soy sauce now, many of which are chemicals such as glutamic acid. I bought a soy sauce produced and sold by a family brand in Singapore before. 100ml is about 50 RMB. It is estimated that I will go to Japan to find better soy sauce, let alone good soy sauce, which is even more difficult. Good soy sauce with lard bibimbap or noodles is already a first-class soy sauce, and its fragrance is indescribable, but now.