Prep the ingredients per the instructions above.

Make the marinade: Mix the marinade ingredients in a bowl big enough to hold the beef. Add the beef and mix well. Use your hands to massage everything together. Set aside for 30 minutes, or longer if desired.

Make the rice: Rinse the rice under cold water. Cook the rice according to the directions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm until serving.

Make the potatoes: In a bowl, mix soy sauce, mirin, garlic, sugar, water until combined.

In a nonstick pan, heat the oil over medium high heat. Saute potatoes for 4 - 5 minutes until they begin to turn golden.

Add sauce and simmer until the potatoes are fork tender but not mushy. If the sauce is too watery, turn the heat to high and let the sauce continue to reduce until caramelized. Set potatoes aside until serving.

Heat a large skillet or non-stick pan over medium-high heat.

Remove the beef from the marinade, reserving the marinade.

Strain the marinade into a saucepan over medium heat and bring to a simmer. Slowly stir the dissolved cornstarch into the marinade a little at a time (you may not need it all) until the marinade thickens to a smooth consistency, then remove and set aside.

Add the oil to the heated skillet or pan and sauté the onions for 2 - 3 minutes. Your pan should be hot enough so that the meat sizzles as it touches the pan. Add the beef (in batches if needed) and pan-fry/stir-fry the meat until slightly brown on both sides. Don't put too much meat into the pan or you will end up with a lot of the meat juice leaking out.

Pour the thickened marinade into the pan with the beef and set aside until you are ready to serve.

Garnish the potatoes with sesame oil and sesame seeds.

Serve the bulgogi with rice, kimchi, braised potatoes, and coconut water.