Bulgogi

I love the smell of burning soy sauce, it reminds me of Japanese street food. However, bulgogi (BOOL-goh-gee) is Korean. This dish is spicy, but from black pepper not red. I always make extra because it makes incredible sandwiches the next day.

1 pound, 1-inch-thick beef round steak

Prepare the sauce (recipe follows). Trim the meat of visible fat. Slice the meat into thin slices (approximately 1/8 inch).

Prepare the grill for direct cooking over a hot fire. Dip each strip of meat into the sauce, then fold it accordion-style at intervals equal to its width, and skewer.

Pour any remaining sauce into a pan and bring to a low boil for 10 minutes. Grill the meat directly over the fire, lid closed, for 3 minutes on each of the four sides (twelve minutes total).

Remove the meat from the skewers, pour the remaining sauce over them, and serve,

Bulgogi Sauce

1/4 cup soy sauce

1/4 cup minced yellow onion

2 tablespoons minced garlic

1 tablespoon sugar or sugar substitute

2 tablespoons sesame oil

1 tablespoon black pepper

2 tablespoons sesame seeds

Combine the first 6 ingredients in a 6-inch bowl. Toast the sesame seeds in a dry skillet over medium heat until aromatic and slightly browned, tossing often. Pour the seeds into the liquid mixture and stir.