1poundboneless rib-eye or top sirloincut into ⅛–¼-inch thick slices
2teaspoonsgrapeseed oilor other neutral oil
Cooked rice or quinoa
Sliced green onions
Whisk together soy sauce, onion, honey, gochujang, garlic, mirin, sesame oil, ginger and black pepper in a large bowl until combined. Add beef and toss to coat; cover and refrigerate for at least 2 hours, ideally 4 hours, or up to overnight.
Heat a grill to medium-high. Brush grill grate clean; brush grate with grapeseed oil to coat. Working in batches if needed, arrange sliced beef on grill grate and cook just until cooked through and browned, about 1½ minutes per side.
Heat a cast-iron grill pan (or cast-iron skillet) over medium high for 5 minutes. Brush grates of pan with grapeseed oil and, working in batches, arrange beef in a single layer in pan, making sure not to over crowd. Cook beef until charred and just cooked through, 1½–2 minutes per side; transfer to a serving platter. Repeat cooking process with remaining beef.
Optional: reserve the marinade and transfer to a small saucepan. Bring mixture to a boil over medium-high heat; cook until slightly thickened, about 3 minutes. Serve sauce with bulgogi.
Serve bulgogi with rice, butter lettuce cups, kimchi, scallions, sesame seeds, and ssamjang, if desired.
*If you use tamari, decrease the amount to 3 tablespoons as it is much saltier than low-sodium soy sauce.**If you don’t have mirin or rice wine, you can use rice vinegar and a bit more honey.