1. Prepare Aromatics and Marinade:

• Finely chop the white and light green parts of the 2 green onions. Thinly slice the ¼ yellow onion. Mince the 3 cloves of garlic and the fresh ginger. Reserve the dark green parts of the green onions for garnish later.
• In a large glass or ceramic bowl, whisk together the soy sauce, the chopped white and light green parts of the green onions, sliced yellow onion, white sugar, minced garlic, toasted sesame seeds, toasted sesame oil, Korean red pepper flakes (gochugaru), minced ginger, and ground black pepper until the sugar is mostly dissolved.

2. Slice and Marinate Steak:

• If not already done, slice the sirloin steak very thinly against the grain. Using kitchen shears as suggested can make this easier, or use a very sharp knife. Partially freezing the steak for 30-60 minutes firms it up for easier thin slicing.
• Add the thinly sliced steak to the bowl with the marinade. Toss well with your hands or tongs to ensure every piece is evenly coated.
• Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour to allow the flavors to penetrate the beef. For deeper flavor, you can marinate for up to 1 day (24 hours).

3. Cook the Bulgogi:

• Heat a wok or large, heavy-bottomed skillet over medium-high heat until hot. (You likely won’t need additional oil if your wok/skillet is well-seasoned and due to the oil in the marinade, but add a teaspoon if prone to sticking).
• Working in batches to avoid overcrowding the pan (which would steam the meat instead of searing it): Add a portion of the marinated steak and some of its marinade to the hot skillet.
• Stir-fry, cooking and stirring frequently, for about 3-5 minutes.
• During the last minute or two of cooking for each batch, drizzle in a little of the honey (about 1/3 of the teaspoon per batch, or to taste) and continue to cook and stir until the steak is cooked through, slightly caramelized, and the marinade has reduced to a light glaze.
• Remove the cooked batch from the skillet and set aside. Repeat with the remaining marinated steak and marinade, adding more honey to each batch.

4. Garnish and Serve:

• Once all the Bulgogi is cooked, you can return all of it briefly to the wok/skillet to ensure it’s hot if needed.
• Transfer the cooked Bulgogi to a serving platter or individual bowls.
• Garnish generously with the reserved chopped dark green parts of the green onions.
• Serve immediately while hot.