Bulgogi Rice Bowl - cooking recipe

Ingredients

scallion, cut into 2-inch pieces
1/2 small onion, thinly sliced
Marinade
3 tablespoons soy sauce
2 tablespoons water
1 tablespoon sugar
1 tablespoon honey
1 tablespoon rice wine (or mirin)
1 tablespoon garlic
1 tablespoon sesame oil
1 teaspoon sesame seeds
2 tablespoons grated Asian pears (optional)
1/8 teaspoon pepper
Sauce
1/2 - 1 cup anchovies, broth* (or simply use water) or 1/2-1 cup beef broth (or simply use water)
1/2 - 1 teaspoon soy sauce
1/2 - 1 teaspoon sugar

Preparation

Mix all the marinade ingredients in a large bowl.
If using packaged pre-sliced meat, separate the slices.
Add the meat, onion, and scallions to the marinade.
Toss gently, with hands, to mix everything well.
Marinate for 30 minutes to an hour in the fridge.
Heat a skillet over medium high heat.
Add the meat along with any remaining marinade. (Do this in two batches as to avoid crowding the skillet.).
Cook the meat for about a minute. Then, add the optional vegetables and a desired amount of the extra sauce.
Stir-fry for an additional 2 - 3 minutes until the meat and vegetables are cooked. Serve over rice.