To a blender or food processor, combine all listed bulgogi marinade ingredients (shoyu – ginger). Season with 1 teaspoon kosher salt and ground black pepper as desired. Blend or pulse to combine well.

Place the thinly sliced steak in a large bowl or resealable plastic bag. Pour the prepared bulgogi marinade over top. Toss well to combine, using your hands to separate the steak and ensure each individual piece is well coated. Cover and marinate in the refrigerator for at least 12 hours or up to 3 days.

About 1 hour or 30 minutes before cooking, remove the marinated bulgogi beef from the refrigerator and allow to warm slightly. This is also a great time to cook a pot of rice and prep any other bowl toppings you like. Just before cooking, line a large baking sheet with aluminum foil for easy clean up and set aside. Preheat your oven’s broiler to its highest setting, ensuring a rack is positioned directly underneath it.

Add 1 tablespoon of oil to a large skillet over medium-high heat. Once the oil is hot and shimmering, begin searing the beef in batches. Cook for 1 minute, then flip and cook for 30 seconds more. Transfer to the prepared baking sheet. Continue to sear the remaining bulgogi beef in batches, adding additional oil to the pan as needed. Discard any remaining marinade.

Once all of the beef is seared, transfer the sheet pan to the oven, placing it directly under the broiler. Broil 2-3 minutes, carefully rotating the pan halfway through, until the beef bulgogi is browned and slightly crisp. Remove from the oven and set aside for serving.

Meanwhile, as the bulgogi beef broils, quickly cook the mung beans. Return the skillet used to sear the beef to medium-high heat. Add the mung beans and green onions. Season with a good pinch of salt and ground black pepper as desired. Cook until just warmed through.

Add the rice to a large, shallow bowl, then top it off with the bulgogi beef and any other banchan you love.