Bool-Ko-Kee (Korean Barbecue Beef)

• 1 lb. chuck roast cut paper thin slices
• 1 tbsp. crushed toasted sesame seed
• 1 tbsp. sesame oil
• 3/4 c. soy sauce
• 2 cloves of garlic, minced
• Dash of pepper
• 3 tbsp. sugar
• 5 green onion tops (white parts) chopped

1. Place meat in a large bowl and sprinkle with sugar
2. and press it with hand. Let it stand for 15 minutes. Cut
3. meat across the grain in very thin slices.
4. Add sesame oil, sesame seed, green onion, garlic and pepper
5. in the soy sauce. Carefully dip a slice of meat at a time
6. into the soy sauce mixture and drip the soy sauce, then put
7. it into another bowl.
8. After all the meat was dipped into the soy sauce mixture,
9. then pat them down, with your hand.
10. Cover and chill in the refrigerator for at least 4 hours. To
11. cook, place meat strips on a rack over charcoal and barbecue
12. until brown on each side.

chuck roast, sesame oil, soy sauce, garlic, pepper, sugar, green onion

Taken from www.epicurious.com/recipes/member/views/bool-ko-kee-korean-barbecue-beef-52465721 (may not work)