BEEF: My family used to enjoy cooking this, together with other meats, as part of a table-top-cooked meal.

KOREAN BBQ BEEF (BULGOGI):

2 lb. sirloin beef         

1 tbsp. sugar                           

marinade:

   3 cloves garlic, minced                    

   3 dashes of freshly ground black pepper

   3 green onions, chopped                  

   1 onion

   1 kiwi fruit                                       

   ¼ cup dark soy sauce-

   2 tbsp. sesame oil                            

   3-4 tbsp. sugar

   1 tbsp. Asian dark vinegar                           

   2 tbsp. rice wine                                          

½ tsp. sugar                                                     

1 tbsp. kochujang (Korean red pepper paste)

½ tsp. sesame oil                                             

1 head green leaf lettuce, separated into leaves

Slice beef across the grain and on the diagonal bias. With the back of the cleaver, pound beef lightly to tenderize it. Place meat in a large non-reactive bowl and sprinkle 1 tbsp. sugar over meat. Use your hand to mix sugar into the beef.

Add onion and kiwi fruit in blender and liquefy. Combine rest of marinade ingredients. Taste marinade. It should have a slightly salty sweet taste, if it’s too salty, add a bit more sugar. Pour it into beef together with the onion and kiwi mixture. Mix well together; making sure each piece of beef is well coated. Cover with plastic wrap and marinade in the refrigerator for 2-3 hours.

Cook the beef in one layer on a tabletop hibachi.

In a bowl, combine sugar and kochujang and sesame oil. Serve this with the meat and the lettuce.