1/2 cup soy sauce (shoyu)
1 tablespoon sesame oil
4 tablespoons garlic, minced
2 tablespoons toasted sesame seeds
1/2 teaspoon Korean chili flakes or gochugaru
750g beef or ribeye steak cut into thin strips
1/2 cup soy sauce (shoyu)
1 tablespoon sesame oil
4 tablespoons garlic, minced
2 tablespoons toasted sesame seeds
1/2 teaspoon Korean chili flakes or gochugaru
750g beef or ribeye steak cut into thin strips
In a bowl, combine all the ingredients except the garlic and meat. Reserve
In a large serving dish, place the meat, sprinkle with garlic, and cover with the reserved marinade
Let it rest for an hour (or prepare it the night before and refrigerate)
Heat up a grill or a large skillet over high heat (Koreans use a curved grill that allows the juices to flow to the sides, which can be used to flavor rice)
Fry the meat pieces individually, taking about 3 minutes or until they're nicely charred on the outside and medium-rare inside
It's even better when grilled over charcoal, leaving a subtle smokiness.
