Article by Gil "hannaone"
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Image by hannaone

Being from the mid-west U.S. I sometimes crave things like pan gravy on top of potatoes, or biscuits, or corn bread, or rice, and even on torn bread pieces. I usually use ground pork or ground beef to make a pan sauce which serves as a base for my gravy.
One day at the restaurant I was cooking bulgogi for myself when the gravy craving kicked in, so I added some toasted (browned) flour to the stir fry. The result was gravied bulgogi which I spread on top of a hand torn sandwich roll. My wife gave me a strange look, then said "whatever". 
That gravied bulgogi was really good, and now I make it at least twice a month as part of my meal rotation.
My wife still rolls her eyes and says "whatever" when I make it.

Ingredients
12 ounces thin sliced beef
3 tablespoons toasted flour*
1 green chili or small bell pepper
2 thick slices from a medium onion
1/2 teaspoon coarse ground black pepper
1 clove garlic

Marinade
3 tablespoons soy sauce
2 teaspoons maesil extract
1 tablespoon honey
2 teaspoons brown sugar
1/2 teaspoon sesame oil
1 clove garlic, minced

Directions
*Toasted Flour:
Heat a small fry pan over medium low heat. Do Not add oil.
Add flour to the hot pan and dry cook it until it just starts to brown.
Stir the flour and continue browning until all the flour is mostly a uniform medium brown color.
You can store browned flour the same as regular flour.

Marinade:
Combine all ingredients except sesame oil in a medium bowl and mix until sugar dissolves. (Sesame oil hinders the sugar dissolving)
Add sesame oil, mix well, and let stand about fifteen minutes.
Add the sliced beef (or pork or sliced chicken thigh) and work the marinade into the meat (kneading).
Let stand for 30 minutes.

Cook:
Sliver the pepper into thin strips
Cut the onion slices in half from top to bottom.
Mince the garlic.
Lightly oil a stir fry pan and heat over medium heat.
Add the garlic, onion and pepper slivers then pan toast until just beginning to char (very small blackened points).
Add the marinated meat and black pepper, then stir fry about three to five minutes.
Add the toasted flour and any remaining marinade.
Stir until juices thicken
Add water if needed to thin the gravy.

Final
Serve over rice or hand torn bread roll.