Beef bulgogi

[Bulgogi is one of the key ingredents of Bibimbap.]

for 4.

1.5 lbs (750 g) sirloin or rib eye beef, thinly sliced
1 onion, sliced
1 green onion, diagnally sliced into thin strips
8 fresh shiitake mushrooms, stems discarded (optional)
toasted sesame seeds, to garnish

bulgogi marinade
1.5- 2 tbsp minced garlic
4 - 5 tbsp soy sauce
2 tbsp brown sugar
2 tbsp corn syrup or sugar syrup (i.e., sugar dissolved in boiling water)
1/2 tsp freshly ground black pepper
2 tbsp sake or rice wine
1 tbsp sesame oil
1 large nashi pear grated (or substitute equivalent amount of sugar) (Nashi pear is sometimes known as "Korean pear" or "Asian pear")
2 spring onions, sliced

1. mix marinade ingredients and combine with beef in large bowl. cover and marinate for 2 hours
2. heat large skillet, add beef, onion, leek and mushrooms, stir-fry over high heat for 4 minutes or until beef is cooked
3. garnish with sesame seeds.
4. serve with lettuce and rice and chili bean paste (gochujang = 고추장)
(i.e. place spoonful of rice into large lettuce leaf, add some bulgogi and add some chili bean paste)

from _Authentic Recipes from Korea_ p. 78, modified.