Cut the beef into bite-sized pieces. Put the meat into a bowl or a plastic bag and add the ingredients marked by ★. Work the seasonings into the meat, and let it sit for 30 minutes to half a day.
Cut the onion in half lengthwise, then cut it into 6-mm wide slices. Cut the garlic chives into 5-cm long pieces, and julienne the carrots. Leave the bean sprouts as they are without rinsing them.
Heat up a frying pan or electric griddle, and add the meat from Step 1. Around the meat, layer the veggies in the following order: onion, carrot, bean sprouts, then garlic chives on top.
Cover and cook over medium heat. Once the meat starts to change color around the outside, stir it up.
Turn up the heat, cook the meat through, and cover the vegetables in the meat juices (seasoning liquid).
Sprinkle on some sesame seeds to taste, and dig in while it's still hot.
Story Behind this Recipe
I'm addicted to the bulgogi we had on our trip to Korea, and now make it easily and often at home! It's slightly different from true bulgogi, but this is our family's style.
Too many vegetables will make it watery. If it gets watery, adjust the flavor by adding more yakiniku sauce. You could also try adding cabbage, king oyster mushrooms, or bamboo shoots. Put the leftovers on a bowl of udon.