I love the smell of burning soy sauce, it reminds me of Japanese street food. However, bulgogi (BOOL-goh-gee) is Korean. This dish is spicy, but from black pepper not red. I always make extra because it makes incredible sandwiches the next day.
1 pound, 1-inch-thick beef round steak
Prepare the sauce (recipe follows). Trim the meat of visible fat. Slice the meat into thin slices (approximately 1/8 inch).
Prepare the grill for direct cooking over a hot fire. Dip each strip of meat into the sauce, then fold it accordion-style at intervals equal to its width, and skewer.
Pour any remaining sauce into a pan and bring to a low boil for 10 minutes. Grill the meat directly over the fire, lid closed, for 3 minutes on each of the four sides (twelve minutes total).
Remove the meat from the skewers, pour the remaining sauce over them, and serve,
1/4 cup soy sauce
1/4 cup minced yellow onion
2 tablespoons minced garlic
1 tablespoon sugar or sugar substitute
2 tablespoons sesame oil
1 tablespoon black pepper
2 tablespoons sesame seeds
Combine the first 6 ingredients in a 6-inch bowl. Toast the sesame seeds in a dry skillet over medium heat until aromatic and slightly browned, tossing often. Pour the seeds into the liquid mixture and stir.