How to Make Hanwoo Beef Bulgogi

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   1. Marinade and Meat Preparation Combine 2T of brown sugar and 1T of plum extract in a bowl [04:46]. Add 6T of soy sauce and stir well until the sugar dissolves [05:15]. Mix in 1T of sesame oil, 1T of minced garlic, 0.3T of black pepper, 0.2T of sesame seeds, and 2T of water [05:39]. Reserve about 2T of the marinade in a separate small bowl for later [08:24]. Add the beef to the main bowl of marinade and massage the meat so the sauce absorbs evenly [08:42].

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   2. Vegetable Preparation Thinly slice 1/2 of a large onion [09:15]. Diagonally chop the white part of 1 green onion stalk [09:24]. Remove the stems and slice 2 shiitake mushrooms to a thickness similar to the onions [09:34]. Tear 100g of oyster mushrooms into bite-sized strips [10:04].

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   3. Stir-frying the Components Heat oil in a pan and stir-fry the mushrooms over high heat until they turn golden brown, then set aside [10:26]. In the same pan, stir-fry the onions until they become translucent and slightly charred, then set aside [11:38]. Stir-fry the marinated beef over high heat, constantly moving it to ensure all the liquid evaporates and the meat browns well [12:41].

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   4. Final Assembly When the meat is cooked, return the prepared mushrooms and onions to the pan along with the chopped green onions [13:42]. Pour the reserved 2T of marinade over the mixture and toss everything together quickly over high heat [14:17]. Once the flavors are well combined and the green onions are slightly wilted, transfer to a plate [14:43].

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   5. Finishing Touches Garnish by crushing some sesame seeds with your fingers and sprinkling them over the top [15:02].