A very tasty Korean food. Spicy slices of barbequed beef, now what could be wrong with that?
2lb (908g) lean beef, rump or filet
This marinade can be used for shrimp, squid, pork or chicken with equally good results, adjusting the marinating time according to the meats, of course.
1/4 cup (62.5mL) soy sauce
1/4 cup (62.5mL) water
2 Tbsp (30g) green onions
1 tsp (4g) garlic, minced
1 tsp (4g) ginger, grated
1/2 Tbsp (7.5g) sugar
1/4 tsp (1g) black pepper, freshly ground
1 Tbsp (15mL) sesame oil
1-1/2 Tbsp (22.5mL) sake
Cut steak into very thin slices; use a mallet to beat them until the pieces are very thin.
In a large bowl, mix all remaining ingredients. Add beef and allow to marinate for three hours, or overnight, in the refrigerator.
(If you are using the dome Bulgogi pan, be sure to put about 1/2 cup (125mL) water in the moat-like base and brush the pan with sesame oil before turning on the heat of the burner underneath.)
If you are using the barbecue, try to find a wire rack with small holes to prevent meat from falling through. Brush this generously with oil to prevent food from sticking.
Grill marinated beef briefly on grill and serve with steamed rice and side dishes.