Bul Gal Bi (Korean-Style BBQ

Traditionally made with with thinly-sliced cross-cut short ribs, this also works well with regular beef ribs or chicken. It also goes well with flank steak. After grilling, slice very thinly against the grain and serve with Quick Cucumber Kimchee and steamed rice in lettuce wraps. If desired, double the sauce ingredients--use half for the marinade and the other half as a table sauce.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  flank steaks
• 1⁄4 cup soy sauce
• 1⁄4 cup rice wine or 1⁄4 cup  rice wine vinegar
• 2  tablespoons brown sugar
• 1  tablespoon sesame seeds
• 4  green onions, sliced thinly on a diagonal
• 2  garlic cloves, minced
• 1  tablespoon fresh ginger, grated
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄8 teaspoon fresh ground black pepper

Directions

1. Place flank steak in a gallon-size heavy zipper bag and set aside.
2. In a medium bowl, whisk together soy sauce, rice wine or vinegar, and brown sugar until sugar is dissolved. Add with remaining ingredients to zipper bag; shake to combine marinade ingredients, then press out air and seal bag. Place in a large bowl and marinate in refrigerator for 1 to 2 hours, shaking or turning occasionally.
3. Prepare grill or broiler and remove flank steak from zipper bag; discard marinade. Grill or broil to desired temperature, about 6 minutes per side for medium-rare. Let rest for 10 to 15 minutes before slicing very thinly against the grain. Serve with steamed white rice and extra marinade or Go-Chee-Jang Sauce. If Go-Chee-Jang is not available, use a commercial hot sauce, such as Sriracha.