Not sure of the correct pronunciation or spelling of this barbecued Korean beef dish, but I know  for sure that this is a delicious recipe to make on the grill at any outdoor summertime event.  Serve on a bun stuffed with Korean Cukes and sriracha for extra layers of contasting sweet-sour-spicy-salty flavor.

• 1 medium onion, finely chopped (about 1 cup)
• 1 bulb of garlic, minced (about 1/4 cup)
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 cup pineapple juice or apple juice
• 2 tablespoons toasted sesame oil
• 1/2 teaspoon black pepper
• 3 lbs. boneless flanken

 

1. In a medium-sized bowl mix together the onion, garlic, soy sauce,  sugar, juice, sesame oil, black pepper.

2. Place meat in shallow pan or in a large Ziploc bag, pouring the marinade over the meat.  Seal and refrigerate for 4 hours – overnight.

3. Grill the meat to your preferred doneness but about 3-5 minutes can be a guide.