2 tablespoonsgrated Asian pear (you can use more)optional
⅛teaspoonpepper
Sauce
1/2 cupwater (or anchovy, dasima, or vegetable broth) Note 2
1teaspoonsoy sauce
1teaspoonsugar (omit for less sweet dish)
Vegetables (Note 3)
4ouncesmushrooms (white, crimini, or shiitaki, oyster, etc.), thinly sliced
1small carrot, thinly sliced
Instructions
Mix all the marinade ingredients in a large bowl.
If using packaged pre-sliced meat, separate the slices. Add the meat, onion, and scallions to the marinade. Toss gently, with hands, to mix everything well. Marinate for 30 minutes to an hour in the fridge.
Heat a skillet over medium high heat. Add the meat along with any remaining marinade. Cook the meat for about a minute. Try not to cook off the sauce by lowering the heat if needed. Then, add the vegetables and the sauce. Stir-fry for an additional 2 - 3 minutes until the meat and vegetables are cooked. Serve over rice.
Notes
Pre-sliced bulgogi meat is sold at Korean markets. Pay a little more to get good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it up for easier slicing. Cut across the grain into about ⅛ - inch thick slices.