In a mixing bowl, combine all bulgogi ingredients except the oil. Mix well and make sure the beef is evenly coated. Cover, regridgerate and marinate for at least 20 minutes (overnight for better flavor).

While the beef is marinating, rinse the rice under room temperature water 2-3 times until the water runs clear. Drain all water.

Place drained rice and 1 ½ cups water in a medium sized saucepan. Place on medium high heat and bring liquid to a boil. Once at a boil, stir the rice, making sure no grains are stuck at the bottom of the pot. Reduce heat to low, cover with lid, and cook for 15 minutes.

Turn off heat and allow rice to rest for 15 minutes with lid on.

Cut the soaked and drained shiitake mushrooms into thin slices.

Heat oil in a frying pan, once hot add mushrooms. Sprinkle with salt. Fry for 3 to 4 minutes or until the mushrooms have softened further and are slightly crisp. Turn off heat.

Place some cooked rice in a bowl. Then top with some meat, mushrooms, bean sprouts, carrot strips, and your choice of fried (or boiled) egg, toasted sesame seeds, nori, or kimchi.