A Korean Recipe From My Omoni (Mother): Bulgogi

• 500 grams Thinly sliced beef
• 1 Carrot
• 2 stalks Thin green onions (or thick green onions)
• 1 if using shiitake, 3 to 4 Mixed mushrooms
• 1/2 Onion
• 300 ml Water
• 4 tbsp Soy sauce
• 1/2 Apple or Asian pear
• 2 tbsp Sugar
• 2 tbsp Sake
• 1 tbsp Sesame oil
• 1 tbsp Beef stock powder
• 2 tsp Grated garlic
• 1 tsp Grated ginger
• 1 dash Pepper
• 1 Red chili pepper
• 1 Sesame seeds

1. Put the meat in a bowl.
2. Sice the vegetables.
3. Grate the apple.
4. Combine the marinade ingredients, and add to the meat to marinate it.
5. Add the vegetables, rub in the seasonings well with your hands, and chill for several hours in the refrigerator.
6. Put the contents of the bowl in a pan, marinade and all, and simmer while separating the meat.
7. Add a chili pepper for spice.
8. Transfer to a serving plate, sprinkle with sesame seeds and it's done.
9. This beef stock (dashida) is used often in South Korea.
10. You can substitute it with chicken soup stock.

carrot, stalks thin green onions, shiitake, onion, water, soy sauce, apple, sugar, sake, sesame oil, stock powder, garlic, ginger, pepper, red chili pepper, sesame seeds

Taken from cookpad.com/us/recipes/168141-a-korean-recipe-from-my-omoni-mother-bulgogi (may not work)