We made my beloved grandmother’s recipe for Korean thinly sliced beef. Prepare the following marinade: ½ cup soy sauce, ¼ cup water, 1/3 cup plus 1 Tbsp sugar, 4 minced garlic cloves, 1 small, thinly sliced onion (we used 1 large shallot cut into ¼” crosswise slices), 1 chopped scallion (which we omitted), 2 Tbsp toasted sesame oil, and 1 ½ tsp black pepper. Marinate 1 lb thinly sliced raw beef (we used a thinly sliced ribeye called Trader Joe’s Shaved Beef Steak) in the marinade for 30 mins at room temperature.
Preheat broiler to low, then line a rimmed baking sheet with foil (see Note below). Place a wire rack on the foil-lined sheet, then spray the top surface of the rack with canola oil. Place the marinated ribeye in a single layer on the oiled wire rack. Place the baking sheet (in which the oiled wire rack sits) on the top oven rack, about 4 inches from the broiler. Broil until browned (about 2-3 mins), then gently flip each piece and brown the other side. Serve immediately. We served this with rice, crispy oven-baked tofu, and kimchi. (Aug. 2017)
Alternate method: heat a lightly oiled wok on medium-high heat, then pan fry until caramelized and fully cooked. Take care not to crowd the wok, so cook in batches. Serve immediately.
Note: As my friend Dora pointed out, it is important to use a baking sheet with a rim to capture excess dripping from the beef. (June 2018)
Cooking Adventures 