Step 1

Wash the rice to remove any dust or debris. Drain and repeat two or three times. Add the same amount of water to the bowl and pop it into a rice cooker. Press the u0022pressure cooku0022 button.

Step 2

Cut the beef into bite-sized pieces. (If you can't get thinly sliced beef, get yourself some steak and freeze for about 30 minutes or until it's partially frozen. Thinly slice it against the grain.) Transfer to a mixing bowl.

Step 3

To make the marinade, add all the marinade ingredients in a small container and mix well. (If you want to make it less spicy, you can reduce the chili pepper flakes.) Pour it over the beef and gently massage it. Cover and marinate in the fridge for at least 10 minutes or overnight.

Step 4

Cut the onion into thin strips. Cut the green onions into strips, about 2 inches (5 cm) long. Thinly slice some green parts for a garnish at the end.

Step 5

Cut the carrot into thin matchsticks. Thinly slice the mushrooms. Cut the bell pepper (if using) into bite-sized pieces.

Step 6

In a large wok (or pan), add 1 tablespoon of oil. Heat it over high heat. Once it gets hot, add the onion and green onions. Saute for 3 minutes or until the onion starts to pick up some color. Add the carrot, mushrooms, and bell pepper. Cook for 3 to 4 minutes or until softened. Remove from the wok and set aside.

Step 7

Place the same wok over high heat and add 1 tablespoon of oil. Once it’s heated, add the marinated beef. Cook for 5 minutes or until cooked through. Add all the cooked vegetables. Toss together for 1 to 2 minutes.

Step 8

Divide the rice into 5 microwavable containers. Evenly distribute the gochujang bulgogi. Sprinkle with sesame seeds and green onions. Enjoy!