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Finely chop half an onion. Grate a small knob of ginger (1 tsp).
Thinly slice the green onions, separating the whites and greens. Thinly slice the chilies (if using).
In a small container, mix together Korean chili pepper flakes, soy sauce, sugar, mirin, oyster sauce, minced garlic, minced ginger, black pepper to taste, and a pinch of MSG (if using).
In a wok (or pan), heat the oil (1 tbsp) over medium-high heat. Once it’s heated, add the white parts of the green onions and onion. Saute for 3 minutes or until they get a little bit of color.
Increase the heat to high. Add the pork. Break up the pork and cook for 3 to 4 minutes.
Once the pork is cooked, add the sauce. Toss together for 3 minutes or until most of the liquid has evaporated.
Turn the heat off. Add the chili peppers (if using), green onions, and sesame oil (½ tbsp). Give it a final mix.
To serve, divide the rice into bowls. Add a generous amount of spicy bulgogi. Garnish with some extra green onions and sesame seeds. Serve with salad greens or fried eggs. Enjoy~!