Combine 60g soy sauce, 20g sugar, 15g sesame oil, 15g minced garlic, 2g black pepper, 30g grated pear, and 30g grated onion in a bowl to create the bulgogi marinade.
2
Add 400g beef sirloin to the bulgogi marinade, ensuring it is well coated. Marinate in the refrigerator for at least 30 minutes.
3
Rinse 400g short-grain rice thoroughly until the water runs clear. Cook the short-grain rice with 480g water in a rice cooker or pot.
