Photographed are all the ingredients you’ll need laid out on a table.

Ingredients:

• 1 bundle of green onions
• 1 Red onion 
• 1 kiwi
• 1 zucchini 
• 5 garlic cloves
• Bread crumbs (1/2 cup)
• Soy Sauce (1 cup)
• 3 Eggs 
• Salt (a pinch)
• Corn starch (1/2 cup)
• Baking powder (1 tablespoon)
• Sliced beef (1/4 pound)
• Corn syrup (1/4 cup)

 

Step one:

First you’ll pour your soy sauce into a bowl with the beef.

Step two:

Corn syrup is added to the bowl of beef and soy sauce as a part of the third step.

Step three:

Next you add white sugar to the same bowl.

Step four:

Then add your minced garlic.

Step five:

Mix, mix, mix!

Step six:

After you have peeled your kiwi, mash it into your marinade and combine.

Step seven:

After combining everything, place plastic wrap over your bowl full of meat and place it into the fridge.

Step eight:

As your meat marinates, prepare your rice for cooking by washing it a few times until the water runs clear. Once it’s prepared, cook your rice with your preferred method!

Step nine:

While your meat continues to marinate and your rice cooks, crack some eggs into a bowl and salt them unless you want bland zucchini! Then beat the eggs until fully mixed.

Step ten:

Speaking of seasoning your food, this is where you want to salt your flour as well!

Step eleven:

After making sure your food won’t be bland, cut the zucchini into 0.5-centimeter-thick circles.

Step twelve:

Once cut, dip your zucchini circles into your beaten eggs, and then fry each side of the egg-covered zucchini until each side is golden brown and crispy in a pan with oil on medium heat. You know they are done when they are fork-tender. Now we’re done with the zucchini, so let’s move on to the bulgogi again!

Step thirteen:

Start by cutting both types of your onions. You’ll cut the red onion into slices, and your green onion can be cut however you want!

Step fourteen:

Once you’ve managed to stop crying from the onions, pour 3/4 of the sliced green onions and red onions into a hot pan with oil and cook until the onions are soft. And save 1/4 for garnish at the end!

Step fifteen:

You’ll cook your onions until they are soft. Once soft, add in your marinated beef and fry until the beef is cooked.

Step sixteen:

Plate the bulgogi over a bed of rice, and garnish with the leftover red and green onions! Voila, the final product!