Korean Beef Appetizers
|Sesame oil/Salad oil||2 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Garlic powder||1 Teaspoon|
|Vinegar||1 1⁄2 Teaspoon|
|Toasted sesame seed||1 1⁄2 Teaspoon|
|Green onion||1 , sliced (Including Top)|
|Beef chuck||1 Pound (2 Inch Thick)|
In a bowl, stir together sesame oil, soy, garlic powder, vinegar, pepper, sesame seed, cayenne, and onion.
Cut meat across grain into very thin, 3-inch-long slices.
Add to sauce mixture and toss until thoroughly coated.
Cover and refrigerate for at least 4 hours or until next day.
To cook, place meat strips (or skewer and place) on a greased grill or rack set 6 inches above a bed of low-glowing coals, or on a gas or electric grill preheated to highest setting.
Cook for 1 minute on each side or until brown.
Transfer to a serving platter and provide bamboo skewers or wooden picks for spearing meat.