1/2 cup of soy sauce (shoyu)
1 tablespoon of sesame oil
4 tablespoons of grated ginger
2 tablespoons of toasted sesame seeds
1/2 tablespoon of Korean chili flakes or chili paste
750g of flank steak or beef sirloin cut into thin strips and then into 2cm wide pieces
3 cloves of garlic, minced
2 large stalks of scallions, chopped
1/2 cup of soy sauce (shoyu)
1 tablespoon of sesame oil
4 tablespoons of grated ginger
2 tablespoons of toasted sesame seeds
1/2 tablespoon of Korean chili flakes or chili paste
750g of flank steak or beef sirloin cut into thin strips and then into 2cm wide pieces
3 cloves of garlic, minced
2 large stalks of scallions, chopped
1
In a bowl, combine all the ingredients except for the ginger and meat. Reserve
2
Place the meat in a shallow dish, sprinkle with grated ginger, and cover with the reserved marinade
Let it rest for an hour (or prepare ahead of time and refrigerate)
3
Heat a grill or large skillet over high heat (Koreans use a cypress wood grill to impart a smoky flavor)
Cook the meat pieces in batches for 2-3 minutes per side, or until browned on the outside and cooked to desired doneness.
