This is OK, but use the other one instead. Much better!

Ingredients for 2 large portions:

• 1 1/4 pound boneless beef short rib, or any other meat, sliced about 1/8-inch thick
• 4 finely crushed garlic cloves
• 1 generous tablespoon freshly grated ginger
• 1/3 cup freshly grated Asian pear (substitute Kiwi fruit)
• 1/4 cup grated yellow onion
• 1/4 cup soy sauce
• 1 tablespoon toasted sesame oil
• 1 or 2 tablespoon light brown sugar, depending on how sweet you like it
• 1 tablespoon Korean chili flakes (Gochugaru)
• 1/2 teaspoon kosher salt
• 1 tablespoon vegetable oil
• sliced green onions to finish
• steamed rice

Description

• Freeze meat for 10-15 minutes before thinly slicing
• Mix Garlic, ginger, pear, onion, soy sauce, sesame oil, brown sugar, salt, and vegetable oil in a non-reactive bowl.  Add meat, cover and let marinate in the fridge for one to two hours.
• Fry the meat on a hot griddle or bbq. Serve over rice with sliced green onions, fried egg, kimchee, thinly sliced carrots, etc.

Sources: https://www.youtube.com/watch?v=L2LyD3sNegE and https://foodwishes.blogspot.com/2016/09/bulgogi-beef-how-they-barbecue-…

INGREDIENTS for 4 servings

FOR THE BEEF BULGOGI:

• 1/2 cup soy sauce
• 1/2 cup packed light brown sugar (pretty sweet, try 1/4 cup instead)
• 1 Tablespoon sesame oil
• 2 Tablespoons chili garlic sauce or Gochujang Chili Sauce, or more to taste
• 1/4 cup rice wine vinegar
• 2 Tablespoons minced garlic
• 2 Tablespoons minced ginger
• 1/4 cup thinly sliced shallots
• 1/4 cup asian pear (or kiwi fruit)
• 2 pounds ribeye or top sirloin steaks, cut into 1/8-inch-thick slices (freeze for 10 minutes to ease slicing!)
• 2 Tablespoons vegetable oil

FOR ASSEMBLING THE BOWLS:

• 3 cups cooked rice
• 4 fried eggs
• 1 cup homemade or store-bought kimchi
• 1 English cucumber, cut into ribbons

INSTRUCTIONS

MAKE THE BEEF BULGOGI:

In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger and shallots.

Add the sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for a minimum of 2 hours and up to overnight.

Heat a large sauté pan over high heat. Add the vegetable oil then using a slotted spoon, add the marinated beef, searing it quickly on all side and being careful not to overcrowd the pan. Transfer the beef to a plate.

ASSEMBLE THE BOWLS:

Divide the rice among four serving bowls and top it with the beef bulgogi.

Top each bowl with a fried egg, a portion of kimchi and cucumber ribbons. Serve immediately.

Source: https://www.justataste.com/easy-beef-bulgogi-bowls-recipe/