Korean Spicy Beef and Bean Sprouts

In a bowl, whisk soy sauce, gochugaru, gochujang, mirin, sugar, dashi powder, garlic, and water until well combined.

Heat a large skillet or wok over medium-high heat. Add Meat and cook, stirring and breaking it up, until it starts to brown.

Add yellow onion, carrots, Korean chiles, and green onion and stir-fry briefly until slightly softened.

Add bean sprouts and pour in the sauce. Cook, stirring often, until the meat is cooked through and the bean sprouts are tender-crisp, adding a little more water if the pan starts to look dry.

Taste and adjust seasoning if needed, then serve hot.