Mix the marinade ingredients: In a large bowl, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 cup mirin, 2 tablespoons sesame oil, 2 tablespoons honey, 4 minced garlic cloves,  

1 grated small onion, 1 grated Asian pear, 1 tablespoon grated ginger, 1/4 teaspoon black pepper, and 2 tablespoons gochujang (if using). Stir well to dissolve the sugar and combine the ingredients. 

1. Slice the beef: If not pre-sliced, freeze the beef for about 1 hour to firm it up. This makes it easier to slice thinly. Slice the beef against the grain into thin, bite-sized pieces.

1. Combine beef and marinade: Add the sliced beef to the bowl with the marinade. Mix well to ensure all pieces are evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.

1. Julienne the carrot: Cut the carrot into thin matchstick-sized pieces. 2. Slice the onion: Thinly slice the onion into half-moons.

1. Cut the green onions: Cut the green onions into 2-inch pieces. 2. Slice the mushrooms: If using, thinly slice the mushrooms.

1. Preheat the grill or skillet: You can cook bulgogi on a charcoal grill, gas grill, or stovetop skillet. Preheat to medium-high heat.

1. Grill or sauté the beef: If using a grill, lightly oil the grates to prevent sticking. If using a skillet, heat a bit of oil. Add the marinated beef and spread it out in a single layer. Cook for 2-3 minutes on each side until the meat is browned and slightly caramelized. Avoid overcrowding the pan; cook in batches if necessary.

1. Add the vegetables: In the last few minutes of cooking, add the julienned carrot, sliced onion, green onion pieces, and mushrooms (if using). Stir-fry together until the vegetables are tender-crisp and the beef is fully cooked.

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