A fusion twist using gochugaru and sesame oil for a smoky, spicy beef bowl experience.
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In a large skillet or pot, combine the dashi stock, soy sauce, mirin, sugar, and minced garlic.
Bring the liquid to a simmer over medium heat and add the sliced onions, cooking until they begin to soften.
Stir in the gochugaru and sesame oil to infuse the broth with the spicy, smoky Korean flavors.
Add the thinly sliced beef to the simmering liquid, spreading the pieces out so they cook evenly.
Simmer for 4-5 minutes, skimming off any foam that rises to the top, until the beef is just cooked through.
Taste the sauce and adjust the heat with more gochugaru if desired, then stir in half of the green onions.
Divide the steamed rice into bowls and top generously with the beef and onion mixture, including plenty of the sauce.
Garnish with the remaining green onions and toasted sesame seeds before serving.
