Meat (can be frozen) cut into strips as thin as possible.

Potatoes cut into thin strips or grate on a grater for Korean salads. In boiling water to dissolve the salt and make a strong salt solution (about 1 tsp per 500 ml water). This solution is to omit the potatoes for 5-7 minutes. Depending on the properties and varieties of potatoes time you may need less. Importantly, the time to determine when water should be drained. Bacon needs to be welded but not welded completely half-baked.

While the potatoes are drenched with boiling water, in vegetable oil quickly fry the meat until cooked. The thinner it's sliced the faster it cook. When the meat is ready, add to taste a little soy sauce, just a little bit for the smell. Need to consider that the potatoes are already salted.

With potatoes drain the water, add the chopped greens (parsley or cilantro), cut into thin strips hot peppers. The pepper is a matter of taste, I had the Peninsula, I have cut all, and if the pepper is very spicy, enough half. Also add chopped garlic (preferably chopped with a knife, not to push through the press) and ground coriander. To taste add some mild vinegar.

To the potatoes add the fried meat and pour remaining oil in which the meat was browned. Meat should be hot, right from the plate. Mix well.

Serve immediately. Potatoes do not darken, even after standing for a long time on the table or in the refrigerator. Bon appetit!