If you are going to eat this with the Japanese-style garlic dressing, then place all of the A ingredients into a small pot, bring to a boil, and let sit to cool.

Knead an appropriate amount of salt and pepper into the bonito or beef.

Thoroughly cook the surface of the meat on a grill or in a frying pan.

I sear mine with a torch. Please use a torch to sear the meat if you have one. It's really convenient.

Let sit until cool after searing the surface. Please remove it from the pan if you cooked the meat in a frying pan.

Wrap a cooled Step 5 in plastic wrap, and chill in the fridge. Cut before serving, top with ketchup and onions, and it is done.

Top it off with "Japanese-style garlic dressing" or "Home-made Yukhoe dressing," and enjoy. They both go well with seared meat.

This is a dish that I covered with the Japanese-style garlic dressing. I recommend doing this for seared meat dishes.

shows you how you'd prepare homemade yukhoe dressing.

This is Jojoen Ugentei's "Rare Steak with Yukhoe Dressing." It's really tasty to eat it like this.

I have written how to make preserved "crispy garlic chips" in.