This is one of the most popular Korean dishes. In the olden days, thinly cut beef was marinated then grilled on a gridiron, but today's bulgogi is usually cooked in a pan.
150g beef (sirloin or tenderloin), 50g carrot, 2 shiitake mushrooms (sub.: any mushroom), 1/4 (50g) onion, 40g leek
5 tbsp water, 2 tbsp soy sauce, 2 tbsp pineapple juice, 1 tbsp sesame oil, 1 tsp sugar, 1 tsp crushed garlic, 1 tsp sesame seed, 1/4 tsp black pepper (The sweetness of fresh pineapples may differ each time, so it is recommended to use canned pineapple or pineapple juice.)
① Thinly slice beef (about 0.3cm x 7cm) and use paper towel to remove excess red juice.
② Make marinade. (CLOCKWISE ▶ Water, sesame seeds, black pepper, sugar, pineapple juice, sesame oil, soy sauce, crushed garlic)
③ Slice carrots, onion 4 and mushrooms. Carrots take longer to cook, so slice thinner than other ingredients.
④ Slice leek diagonally.
⑤ Combine ①, ②, ③ and ④ and marinate for 10 minutes.
⑥ In a pan, cook ⑤ on high heat (no oil needed) for 5 minutes than add ④. Sprinkle sesame seeds before serving.