Step 1

Whisk all the marinade ingredients together in a large bowl. When the sugar has dissolved, add the beef, scallion and onion slices to the bowl and toss very well (I find using my hands is the best way to ensure every piece gets coated). Cover and refrigerate for at least 1 hour or up to overnight.

Step 2

Take meat out of the refrigerator 30 minutes before you plan to cook it to take the chill off. Heat a large heavy-bottomed skillet on medium high heat and add a tablespoon of oil. Working in batches, place a few slices of beef into the pan and quickly maneuver them so they are laying flat and in a single layer. Cook on one side for 1-2 minutes and then flip and cook the other side, 1-2 minutes longer. It’s not really traditional but I like each piece to get brown and crisp at the edges.

Step 3

Once beef is cooked, you can serve it right away with a bowl of hot rice or make lettuce wraps.

Step 4

For the lettuce wraps, spoon a little rice into each lettuce leaf. Top with a slice or two of Bulgogi, and garnish with sesame seeds, sliced scallions and a bit of Red Cabbage Salad with Spicy Miso-Ginger Dressing, if using.