In a bowl that has a lid, combine everything but the last 3 ingredients and mix well.
Add the thinly sliced steak and mix again.
Remove from the fridge one hour before cooking.
In a medium sauce pot, combine the rice and water.
Over medium-high heat, bring the water and rice to a boil.
Reduce heat to medium low, and simmer covered for 20 minutes or until all of the water is absorbed. Then remove from heat. While the rice is cooking prepare the bulgogi.
In a large pan, add the bulgogi mixture and turn heat to medium-high. Bring it to a boil and turn heat to medium low.
Simmer the mixture, stirring occasionally, until the meat is fully cooked and 1/2 of the liquid has evaporated. This will take roughly 15 minutes. Remove from heat when done.
Fluff the rice with a fork and scoop about 1 1/2 cups into a bowl.
Top the rice with as much of the bulgogi as you'd like. Add some of the sauce. I say some because it will be a personal preference as to how much. I like a lot, my husband not so much.
To thinly slice the steak, place it into the freezer for 30 minutes to an hour. It will be much easier to thinly slice when slightly frozen. I also trim as much of the fat off as possible.
I use low sodium soy sauce because the sauce is being reduced down. I find that if I use original soy sauce, the end product is much too salty of a taste for my husband and I.
You can use any type of steak you prefer. I've just always used 2 New York Strips.
If you can't find Mirin you can omit it and it doesn't negatively impact the taste.
This is the only thing I make that I use Sesame oil in so it takes me awhile to use even a small bottle. For this reason, I store it in the fridge so it doesn't go bad. Take my advice when I say you do not want to open up a bottle of Sesame oil that's gone bad. That's a hard smell to get rid of!
If you have leftover rice and sauce it's delicious mixed together for leftovers!