Korean Beef Bulgogi

 inspired by Aaron and Claire

• 1 large yellow onion - finely diced
• 3-4 green onions, divided
• 5 white button mushrooms, about 2.5 oz (70g) in total - finely chopped
• 1 mild green chili (optional)
• 1 mild red chili (optional)
• 2.2 lb (1kg) ground beef

Bulgogi Marinade:

• 5 tbsp soy sauce
• 3 tbsp sugar
• 4 tbsp mirin
• 4 tbsp oyster sauce
• 3 tbsp minced garlic
• 2 tbsp toasted sesame oil
• Black pepper, to taste
• Small pinch of MSG (optional)

Kosher salt, to season

• 
  
• 1.5 tbsp toasted sesame oil
• Generous pinch of toasted sesame seeds, to garnish
• Kimchi (optional), to serve

Mix beef, mushroooms and marinade.  Stir and let marinade at least 15 minutes or overnight.

Cook onions and white part of green onions in oil until translucent.

Add the beef mixture. Spread it out and give it some time to caramelize. Once you’ve got some sear on the bottom, flip and break it into small pieces. Keep stirring it Add the beef mixture. Spread it out and give it some time to caramelize. Once you’ve got some sear on the bottom, flip and break it into small pieces. Keep stirring it around until the beef is cooked through. This will take about 12 minutes. until the beef is cooked through. This will take about 12 minutes.

 Turn the heat off. Add the chili peppers (if using), the rest of the green onions, and the sesame oil. Give it a final mix.

Serve with rice and green veg.