Bulgogi Deopbap (Bulgogi Rice Bowl)

• 1 pound thinly sliced beef (rib eye, top sirloin, chuck tender, etc.) Note 1
• 2 scallions cut into 2-inch pieces
• 1/2 small onion thinly sliced
• 4 servings of cooked rice

Marinade

• 3 tablespoons soy sauce
• 2 tablespoons water
• 2 tablespoons sugar (or replace 1 TB with honey)
• 1 tablespoon rice wine (mirin or mirim) or mirin
• 1 tablespoon minced garlic 
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• 2 tablespoons grated Asian pear (you can use more) optional
• ⅛ teaspoon pepper

Sauce

• 1/2 cup water (or anchovy, dasima, or vegetable broth) Note 2
• 1 teaspoon soy sauce
• 1 teaspoon sugar (omit for less sweet dish)

Vegetables (Note 3)

• 4 ounces mushrooms (white, crimini, or shiitaki, oyster, etc.), thinly sliced
• 1 small carrot, thinly sliced