Bulgogi (Korean Beef)

My Notes
For this particular recipe, I recommend serving the bulgogi with fresh or cooked frozen broccoli and brown rice. It may take a while to get through all of the meat, depending on the size of your pan. The recipe definitely makes enough for a small group (7-8 people). Cast iron is used because not only is it temperature safe in the broiler, but it also adds a distinct taste to the meat. If you like your food spicy, I would suggest adding a little Korean chili powder or crushed red pepper.

Prescription

1lb flank steak
1 bunch green onion, chopped
2-3 garlic cloves, minced
5 Tbsp light soy sauce
2 Tbsp sesame seed oil
2 Tbsp sesame seeds
2 Tbsp white sugar
1/2 tsp ground black pepper

1. Slice the steak into very thin, long strips. Place into a shallow glass pan. Combine the rest of the ingredients to make a sauce. Pour over the beef and place the pan in the refrigerator. Allow to marinate for a few hours.
2. Turn oven on broil (low if there are different settings). Move the top rack in the oven to about 4 inches away from the broiler. Place some of the beef into a cast-iron pan and put the whole pan into the oven, making sure to keep the door slightly ajar so the oven does not overheat. Broil the meat for about 3-4 min before flipping the meat to the other side using tongs. Broil the meat for about 5 more minutes, making sure that the beef is cooked all the way through. Take out of oven and cover to keep warm while the rest of the beef is cooking. Continue until all of the meat is cooked.