[Beef bulgogi seasoning]
Put the bulgogi on a kitchen towel to drain the blood.
Put 1/2 tablespoon sugar and 1 tablespoon mirin into the bloodless bulgogi and let it marinate for about 5 minutes.

[Making the sauce]
Add 2.5 tablespoons of thick soy sauce, 1 tablespoons of oligosaccharide, 1/2 to 1 tablespoons of sugar, 2 tablespoons of mirin, 1 tablespoons of minced garlic, and a little pepper and mix well to make the sauce.

Add 1/2 onion slices to seasoned bulgogi and marinate with seasoning for about 10 minutes.

[Making scrambled eggs]
Break 3-4 eggs into a bowl and mix well.
Pour a little bit of oil into a preheated pan over medium heat and pour egg water to make an egg scramble.
I like moist scrambled eggs, so I turned off the gas when the egg was about 80 percent cooked.
(The remaining 20% is cooked by residual heat)
*The beef bulgogi seasoning was salty, so I didn't season the scrambled eggs.

[Stir-fry beef bulgogi]
Stir-fry beef bulgogi over high heat.
If you stir-fry it for too long, the meat will get tough, so be careful

Put the rice in the bowl first. Add eggs and beef bulgogi in moderation.
After that, squeeze the mayonnaise as much as you want, put a bit of sesame seeds and pepper and finish with chives

My family loves Mayo Rice Cake so much that I have cooked various Mayo Rice Cake dishes such as Ham Mayo, Spam Mayo, and Tuna Mayo.
Among them, beef bulgogi mayo with rice is the best +_+