• In a small bowl, combine the gochujang, maesil cheong (or honey), sugar, sesame oil, and sesame seeds. Stir until smooth. This sauce can be adjusted in sweetness or spiciness to suit kids’ tastes.
• Use white rice or short-grain brown rice, cooking it according to package directions. Fluff the rice and set it aside.
• In a large skillet, brown the ground beef with minced garlic and chopped onion over medium heat.
• Add soy sauce, mirin, sugar, plum sauce (if using), and a pinch of pepper. Stir well and cook until the beef is fully cooked and flavorful.
• Once cooked, garnish with green onions, sesame seeds, and a drizzle of sesame oil.

Each vegetable topping should be prepared separately to preserve its unique flavor. Here’s a breakdown for each:

• Marinated Cucumber and Radishes: In separate small bowls, marinate thinly sliced cucumbers and radishes in a splash of rice vinegar for a light, tangy flavor.
• Soybean Sprouts: Lightly sauté soybean sprouts with garlic, soy sauce, and top with sesame seeds.
• Perilla or Spinach: Blanch the perilla leaves (or spinach) in boiling water for a minute. Then, drain and sauté them with onions, soy sauce, sesame oil, garlic, and a sprinkle of sesame seeds.
• Shiitake Mushrooms: Sauté the mushrooms with a bit of garlic, sesame oil, and sesame seeds until soft and fragrant.
• Zucchini: Sauté thin slices of zucchini with a small amount of soy sauce, sesame oil, and sesame seeds.
• Carrots: Julienne the carrots and sauté them in sesame oil. Sprinkle with sesame seeds.
• Place a scoop of rice in the bottom of each bowl.
• Arrange small piles of each prepared vegetable and the cooked bulgogi around the rice.
• Fry an egg sunny-side up and place it on top of the bowl.
• Drizzle the gochujang sauce over the top, allowing each child to control how much they add.