Fired Beef (Pulgogi)

Ingredients

• 2 pounds lean beef tenderloin roast, eye of round, or sirloin

For the Marinade:

• 3 tablespoons soy sauce

• 1/2 cup rice wine or vermouth

• 1 Korean or Asian pear, peeled and grated (or 4 tablespoons fresh lemon juice)

• 2 green onions, white and pale green part, finely minced

• 3 garlic cloves, crushed and finely chopped

• 4 walnut halves, finely chopped

• 2 tablespoons corn syrup

• 1 tablespoon sugar

• 1 tablespoon sesame oil

• 1 tablespoon toasted sesame seeds

• 1/2 teaspoon freshly ground black pepper

• Pinch of salt

• Vegetable oil (for grilling rack)   

• Cabbage hearts or lettuce leaves

• 1 tablespoon coarsely chopped pine nuts

• 12 tablespoon hot red pepper threads or hot red pepper flakes

Instructions

For the Beef:

Slice the beef across the grain into large pieces, 1/8-inch thick.

For the Marinade:

Combine the marinade ingredients in a large bowl, mixing well with a spoon. Add the beef and, with your fingers, massage the marinade into the meat. Wrap the bowl tightly with plastic wrap and marinate in the refrigerator for 1 hour.

For grilling the beef, start the coals 30 minutes before cooking, or preheat a gas grill. Lightly brush the grilling rack with vegetable oil and set it 4 inches from the heat source. Add the beef, in batches or all at once, and grill for 5 to 6 minutes per side, or until caramel brown and crusty and to the desired doneness. Repeat if necessary with the remaining beef.

On a cutting board, slice the beef into bite-size pieces. Make a bed of cabbage or lettuce leaves on individual plates and place the beef on top of each. Garnish with pine nuts and hot red pepper.