Bulgogi is a Korean dish. Sometimes very sweet, sometimes very dark and bitter. I prefer a medium mix but you can tweak the recipe with more sugar or soy sauce to your preferences. Some people will cook just the beef by itself and then remove it from the pan and it aside. Then they put the green onions and mushrooms in and cook them in the juices of the beef until the juices are gone and add the set aside meat back in. This will create a much deeper flavor but isn't strictly required. I like to use the juice as a lighter version of soy sauce poured over the rice. Get the recipe here.


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