Bulgogi Deopbap (Bulgogi Rice Bowl)

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

Marinade

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

Sauce

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

Vegetables (Note 3)

• 4 ounces mushroom white, crimini, shiitaki, oyster, etc.; thinly sliced
• 1 carrot small, thinly sliced