You know BULGOGI. You’ve heard of it. You’ve tried it. It’s the second most popular menu item after Korean BBQ. Widely known, broadly liked, accepted everywhere.

The mysterious, crazy sweet-savory combo keeps you going back for more. The secret, hangry hippos- is disappointing in its simplicity. OK, let’s go.

What you need:

• Beef

• Onion

• Garlic

• Soy Sauce

• Sugar

• Sesame Oil

• Green onions

• Oil

What you do:

• Chop onion.

• Cook and soften in oil.

• Add garlic if you use fresh. It’s better to use fresh.

• Add meat.

• Mix soy sauce and sugar. Ratio 1:1 is most widely liked, but adjust to your preference.

• When meat is almost done, drizzle some sesame oil.

• Add garlic powder.

• Add green onions.

• Done.

• Mix into a bowl of hot rice. Enjoy.

• UPGRADE: Top with a sunny-side up fried egg.

Notes:

• Beef can be substituted with whatever you have on hand, or what you prefer- pork/chicken. This sauce will taste delicious with virtually anything. This can be a completely vegetarian dish as well. Try it with some mushrooms with bite like King oyster, shiitake or portobellos. Mm, out of this world.

• Garlic: Fresh garlic is a must. Except when there is a global pandemic preventing regular trips to the grocery store and you couldn’t find it the last time you were there. Then powdered garlic is better than nothing.

• Sugar: You can substitute sugar with any sweetening alternative you’re comfortable with. Honey is a good option- currently out of stock at the house.

• Bulgogi was made into a bulgogi bowl here, but you can make a fantastic feast and make this a superstar BANCHAN (side dish).