1/2 - 1cupanchovy broth*** or beef brothor simply use water
1/2 - 1teaspoonsoy sauce
1/2 - 1teaspoonsugar
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. (Do this in two batches as to avoid crowding the skillet.) Cook the meat for about a minute. Then, add the optional vegetables and a desired amount of the extra sauce. Stir-fry for an additional 2 - 3 minutes until the meat and vegetables are cooked. Serve over rice.
*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 1/8-inch thick slices. **Use a little less water than usual to cook the rice. Cooked rice should be a little drier than usual since it will absorb the sauce from the topping. ***Find anchovy broth recipe here: https://www.koreanbapsang.com/2011/06/how-to-make-anchovy-broth-for-korean.html ****Or use other vegetables such as baby bok choy, green cabbage, or bell peppers.