Classic Bulgogi Rice Bowl

Chop 30g of green onions, separating the white and green parts.

Finely dice half an onion.

Finely chop 50g of shiitake mushrooms.

Slice chili peppers for garnish.

In a container, mix soy sauce, sugar, mirin, oyster sauce, minced garlic, sesame oil, and black pepper. Add an optional pinch of MSG.

In a bowl, combine ground beef, chopped mushrooms, and the marinade. Mix well.

Heat oil in a wok. Add the white parts of the green onions and diced onion. Stir-fry for 3 minutes.

Add the marinated beef and cook for 7-8 minutes until most of the liquid has evaporated.

Turn off the heat, add chili peppers, green parts of green onions, and sesame oil. Mix well.

Serve the bulgogi over a bowl of hot rice.

Garnish with more green onions and toasted sesame seeds.