Bulgogi is one of those simple Korean dishes that is easy to make, and serves as a basic introduction to Korean food. I personally would introduce people via Galbi Jjim, Kimchi Jjigae, or Korean BBQ - but Bulgogi is a good safe option for most people.
This is my recipe for Bulgogi - which is quick and simple to make, and yields leftovers. You may have/want to visit a Korean grocer/butcher for one or two items (you can ask the staff to help you citing the specific items).
Ingredients:
2 medium yellow onions, sliced into slivers
3 spring onions, chopped
5-6 cloves minced garlic
1/3 cup light soy sauce*
2 Tbs normal soy sauce
1 tablespoon sesame oil*
3 tablespoons sugar
¼ tsp Korean red pepper flakes*
2 pinches black pepper
2 tablespoons roasted sesame seeds*
100g (or 1-2 cups) Shitake Mushrooms, sliced
1/2 pack Enoki Mushrooms, sliced
500g of thinly sliced beef. (you can get this from a Korean butcher).*
Vegetable oil (or rice bran oil).
*Korean Grocer:
The items marked with * are definitely going to be at a Korean grocer (with maybe the exception of the beef, you may need to look for thinly sliced beef - check Japanese grocers too!).
Method:
Check beef, if it has excess blood or is partly frozen, place in a medium bowl and soak in water for 5-10 minutes. Drain and set aside.
In a large bowl, Add the garlic, soy sauce, sesame oil, sugar, red pepper flakes, pepper, sesame seeds and stir, then add chopped ingredients; onions, green onions, mushrooms,
Add the sliced beef to the bowl and hand mix the beef with the bulgogi marinade for approximately 2 minutes. (Tip a food prep glove will help here).
If cooking the bulgogi immediately, allow the beef to soak in the bulgogi marinade for 15-30 minutes in the fridge before cooking. If you plan on cooking later, cover the bowl in plastic wrap and store it in the refrigerator until ready to cook.
To cook the bulgogi, heat 1-2 tablespoons of oil in a large non-stick pan.
Add half of the marinated bulgogi to the pan and cook in batches. Be careful not to overcrowd the pan. The beef only needs about 3-4 minutes to cook. Watch the colour of the meat, once you no longer see raw/under cooked parts it'll only need about a minute more before you remove from heat. You need to be careful not to overcook.
Sample a small amount - you may want to adjust salt (via small amount of soy) or pepper.
Repeat this process with remaining batch.
Serve the bulgogi with steamed rice, topping with roasted sesame seeds
Photo steps:
500g of thinly sliced beef
Soaking beef in water to remove excess blood
Bowl full of ingredients pre-beef
Hand mixing
Ready to marinate in fridge
Cooking on high heat, watching meat to see when raw parts brown
Almost immediately after meat is all brown, remove from heat and serve (remember not to over cook!)
Bonus photo - a completed Korean feast (additional Kimchis and Seaweed/Kim)