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Bulgogi Marinade
Cut the beef into bite-sized pieces. Put it in a mixing bowl. (If you can’t get thinly sliced beef at your local Asian market, just take a regular steak and freeze for 20-30 minutes. Then, slice it against the grain.)
To the mixing bowl, add the soy sauce, oyster sauce, sugar, mirin, garlic, sesame oil, and black pepper to taste. Massage it gently. Cover and marinate in the fridge for 30 minutes.
Thinly slice the green onions and red chili (if using). Cut the carrot into thin matchsticks.
Prepare some warm water to soften your rice paper. Optionally, add the sugar (1 tbsp) and give it a stir.
Dunk the rice paper into warm water and lay it down on a cutting board. Add the chili peppers (if using) followed by the carrot, green onion, and marinated beef. Fold it tightly so that air doesn’t get into it. Make it flat. Repeat the process with the remaining beef.
In a nonstick pan, heat the oil (1 tbsp) over medium-low heat. Add your bulgogi rolls. (Don’t overcrowd the pan so that they don’t stick together.)
Once the beef is cooked through, remove from the pan. Serve it with a bowl of hot rice. Enjoy~!