Bulgogi Onigirazu

For the Bulgogi Marinade

• 2 Tbsp Korean soy sauce
• 1 Tbsp toasted sesame oil
• 2 Tbsp brown sugar
• freshly ground black pepper
• ¼ Asian pear (grated; you‘ll need 2 Tbsp)
• 4 cloves garlic (minced; 2 tsp)

For the Bulgogi

• ½ onion
• ½ carrot
• 3 green onions/scallions
• 1 lb beef (tenderloin, ribeye, or top sirloin)
• 1 Tbsp toasted sesame oil (for cooking the meat)
• 1 Tbsp toasted white sesame seeds (for topping)

For the Bean Sprouts (optional)

• 1 Tbsp toasted sesame oil
• 1 clove garlic (½ tsp minced)
• ½ tsp Diamond Crystal kosher salt (for the dressing)
• 1 tsp Diamond Crystal kosher salt (for blanching)
• 6 oz bean sprouts (½ package)
• 1 green onion/scallion

For the Spinach (optional)

• 1 Tbsp toasted sesame oil
• 1 clove garlic (½ tsp minced)
• ½ tsp Diamond Crystal kosher salt
• ½ bunch spinach

For the Carrot (optional)

• ½ large carrot
• 1 tsp toasted sesame oil
• ⅛ tsp Diamond Crystal kosher salt

For the Shiitake Mushrooms (optional)

• 6 Shiitake mushrooms
• 1 tsp toasted sesame oil
• ⅛ tsp Diamond Crystal kosher salt

For the Eggs (optional)

• 1 Tbsp neutral oil
• 4 large eggs (50 g each w/o shell)

For Making the Onigirazu

• 4 servings cooked Japanese short-grain rice (4 cups, 600 g)
• 4 sheets nori (dried laver seaweed)
• Diamond Crystal kosher salt (for sprinkling on the rice)

For the Gochujang Sauce (optional)

• 2 Tbsp gochujang (Korean chili paste)
• 1 Tbsp toasted sesame oil
• 1 Tbsp sugar
• 1 Tbsp toasted white sesame seeds
• 1–2 Tbsp water (to dilute to your desired consistency)