Pat the beef slices with paper towel to absorb some of the blood.

In a blender, puree the applesauce with half of the sliced onion. Using a coffee filter, squeeze the puree through it to get the clear juice, discarding the filter and what's left in it.

Add beef and clear juices to a bowl and mix with your hands. Rest for 30 minutes in the refrigerator.

Combine all the ingredients for the marinade. Add to the beef and mix by hand. Marinate in the refrigerator overnight or for at least 4 hours.

Bring a medium skillet to temperature over medium-high heat. Add the beef to the pan and stir as the meat cooks, approximately 1 to 2 minutes. Remove from heat.

In a small skillet, heat 1 tsp olive oil. Add the other half of the sliced onion with salt and pepper.

Serve your Bulgogi meat with its juice over rice immediately and top with onions.