Bulgogi@

 Bulgogi is probably the best-known and most popular of all Korean foods. In restaurants, it is often prepared theatrically at the table on a brass or iron shield. However, cooked over a hibachi barbecue, grilled, or fried in a very hot frying pan, it is always delicious.
Pulgogi

 
 2 pounds sirloin steak Marinade
 5 tablespoons soy sauce
 3 garlic cloves, peeled, crushed, and finely chopped
 1 inch piece fresh ginger, peeled, crushed, and finely chopped
 2 tablespoons sesame oil
 2 teaspoons sugar
 Freshly ground black pepper
 4 spring onions, sliced
recipe  


 1 tablespoon toasted sesame seeds if necessary score the meat and pound lightly with a meat hammer to tenderize. Slice the meat into thin strips across the grain on the diagonal bias. Combine the marinade ingredients and add to the meat. Mix well with the hands, and then set aside for at least 1 hour.
 Prepare a charcoal fire if using. Remove the meat from the marinade and grill over the hot coals for 5-7 minutes, turning with tongs frequently. If you have a domed shield, place this over the fire, allow to heat up, then place the meat strips on the hot metal, turning as required. The meat may also be cooked under a hot grill, or fried in a very hot frying pan.
 Serve with steamed white rice together with a pile of cleaned lettuce leaves and the kochujang if desired. Either eat as is, or else take a lettuce leaf, add a bit of rice, some strips of meat and a little dab of kochujang. Roll up to make packets to eat with fingers.