By Kim Yong-ja
This should be barbecued on a grill, either outdoors or indoors using a special cast iron tabletop grill made for Korean barbecue. Try to select the meat that has some fat laced through it. Unless you get perfectly sliced meat from the Korean market, slice it thin 3"/7.5 cm long and 1"/2.5 cm wide.
• 1 1/2 lbs/680g BEEF RIB EYE, sliced thin
• 4 tablespoons SOY SAUCE
• 2 tablespoons WATER
• 2 tablespoons SUGAR
• 1 1/2 tablespoons SESAME OIL
• 2 teaspoons SESAME SEEDS
• 2 GARLIC CLOVES, crushed
• 2 SCALLIONS, chopped
1. Combine the meat with the marinade when you are ready to grill. Grill over moderate heat until the meat turns opaque. Turn it over and cook until lightly browned.
2. Serve with rice and kimchi or other spicy namul (marinated vegetables).