Spicy Korean Beef Bulgogi with Mushrooms and Scallions (4 Side-Dish Servings)

Cut four scallions into roughly 6 cm lengths and slice the mushroom lengthwise. Keep tools used on raw beef separate from vegetables and wash hands.

In a bowl mix 1/4 cup gochugaru, 1/4 cup rice syrup, 1/4 cup gochujang, six minced garlic cloves, 2 Tbsp soy sauce, 1/2 tsp pepper, and 1/2 cup water.

Add 450 g beef and turn until coated. Cover and refrigerate if not cooking immediately.

Heat 2 Tbsp oil in a wide skillet over medium-high heat. Stir-fry scallions and mushrooms for about 1 minute until the scallion edges start to brown.

Reduce to medium, spread in the marinated beef, and stir 3–5 minutes, separating the slices. Depending on pan size and meat thickness, cook longer as needed until thoroughly heated with no raw portions.

Transfer cooked bulgogi to a clean plate and divide into four servings with rice and side dishes. Refrigerate leftovers within 2 hours.