In a large bowl, combine soy sauce, sesame oil, sugar, black pepper, garlic, green onions, and sesame seeds.
Slice beef thinly into 1/2 x 2-inch pieces.
Add meat to the soy sauce mixture in the bowl and mix well.
Cover and refrigerate for 1 to 2 hours.
Preheat the oven to broil, or have an adult start the charcoal grill.
Broil on a broiler rack or grill meat for 2 to 3 minutes per side, or until brown.
Serve with vegetable side dishes, such as zucchini or spinach, and rice.
Korean Grill Fusion:
Next to kimchi, pulgogi may be Korea’s best-known dish.
Thin strips of spicy beef are cooked over a pulgogi, a dome-shaped charcoal grill.
Although it is often eaten during the summer as picnic fare, this dish is good any time.
Thinly sliced pork loin or tofu can be substituted for the beef.
Notes / Tips / Wine Advice:
Barbecued beef or pork also works well as a finger food. Place several slices of beef on a leaf of romaine lettuce and top it with 2 tsp. of hot cooked rice and a dash of cayenne pepper. Roll up the leaf and enjoy.
Wine Advice:
Enhance the bold flavors of Pulgogi Barbecued Beef with a medium-bodied red wine like a Merlot or a Cabernet Sauvignon. The wine's tannins and fruitiness will complement the savory and slightly sweet profile of the dish, creating a delightful pairing experience.