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In a bowl, combine the water, Hondashi, soy sauce, sugar, minced garlic, mirin, and sesame oil. Mix all ingredients thoroughly until well combined to create the sauce.

Place the sliced onion and thin sliced beef into a pan.

Pour the prepared sauce mixture over the beef and onion in the pan. Bring the mixture to a boil over medium-high heat and cook until the beef is fully cooked through, stirring occasionally.

Incorporate the spinach into the pan with the beef mixture. Cook until the spinach wilts, about 1-2 minutes.

Evenly pour the beaten eggs over the spinach and beef mixture in the pan.

Cover the pan with a lid and cook for a few minutes until the eggs are set to your desired consistency (soft, medium, or well-done).

Serve the bulgogi tanindon immediately over a bed of freshly cooked rice.

Garnish with chopped green onion and a sprinkle of sesame seeds before serving.


In a bowl, combine the water, Hondashi, soy sauce, sugar, minced garlic, mirin, and sesame oil. Mix all ingredients thoroughly until well combined to create the sauce.

Place the sliced onion and thin sliced beef into a pan.

Pour the prepared sauce mixture over the beef and onion in the pan. Bring the mixture to a boil over medium-high heat and cook until the beef is fully cooked through, stirring occasionally.

Incorporate the spinach into the pan with the beef mixture. Cook until the spinach wilts, about 1-2 minutes.

Evenly pour the beaten eggs over the spinach and beef mixture in the pan.

Cover the pan with a lid and cook for a few minutes until the eggs are set to your desired consistency (soft, medium, or well-done).

Serve the bulgogi tanindon immediately over a bed of freshly cooked rice.

Garnish with chopped green onion and a sprinkle of sesame seeds before serving.
