Cut the carrot into 5 cm matchsticks. Cut the chives into 5 cm pieces. Slice the onion thinly.
Mix the ★ ingredients together.
Put the meat and the combined sauce from Step 1 in a frying pan and let rest for 15 minutes.
Add the vegetables to the pan, and let rest until the vegetables have wilted.
When the vegetables have wilted, stir-fry over high heat.
Story Behind this Recipe
I love bulgogi, and have experimented with various recipes for the sauce before settling on this one.
Adjust the amount of gochujang and so on to your taste. This spoils easily in the summer, so once you've added the sauce, put it in a container and keep it refrigerated. Stir-fry once the vegetables have softened. I recommend including thin green onions in the vegetables.