Prepare the ingredients as instructed.

Make the Beef Marinade: In a bowl, combine soy sauce, brown sugar, rice wine vinegar, sesame oil, garlic, and scallions. Add the thinly sliced beef and toss to coat. Let marinate while preparing the remaining components.

Cook the Rice: Rinse rice under cold water until the water runs clear. Cook according to package directions. Once tender, season lightly with salt and pepper, fluff with a fork, cover, and keep warm.

Prepare the braised potatoes: In a bowl, mix soy sauce, rice wine vinegar (or mirin), garlic, sugar, and water. In a nonstick pan, heat the oil over medium-high heat. Sauté the potatoes for 4–5 minutes until golden.

Pour the sauce over the potatoes. Simmer until fork-tender but not mushy. If too watery, increase the heat and reduce the sauce until caramelized. Set aside. Garnish with sesame oil and sesame seeds.

Cook the Beef Bulgogi: Heat olive oil in a skillet or wok over medium-high heat. Add marinated beef and sliced onions. Sauté until beef is browned and cooked through. Stir in the cornstarch slurry and cook briefly until the sauce thickens slightly. Season with salt and pepper to taste.

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