Step 1: Prepare the Beef

Place the ribeye or sirloin steak in the freezer for 15-20 minutes. This makes it easier to slice the meat thinly. Once chilled, use a sharp knife to slice the beef into thin strips, cutting against the grain for maximum tenderness.

Step 2: Make the Marinade

In a large mixing bowl, combine the soy sauce, brown sugar, honey, sesame oil, garlic, ginger, black pepper, grated onion, and mirin (if using). Whisk until the sugar is dissolved and the ingredients are well blended.

Step 3: Marinate the Beef

Add the sliced beef to the marinade, making sure each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours for a more intense flavor.

Step 4: Prepare the Vegetables

While the beef marinates, slice the onion, julienne the carrot, and chop the green onions. Set aside.

Step 5: Cook the Bulgogi

Heat a large skillet or grill pan over medium-high heat and drizzle with a bit of vegetable oil. Once hot, add the marinated beef in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, or until browned and cooked through. Add the sliced onions and carrots during the last few minutes of cooking, tossing everything together until the vegetables are slightly softened.

Step 6: Garnish and Serve

Transfer the cooked bulgogi to a serving platter. Garnish with chopped green onions and sesame seeds. Serve hot with steamed rice, lettuce leaves for wrapping, or any of your favorite Korean side dishes.