Beef Barbecue Appetizers (Korean Beef) Recipe

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   Here's a recipe which goes way back in my family.

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   I cannot cite a source, but it's likely my father brought it back with him after he spent time in Korea.

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   These are great appetizers, but we eat them as our main dish sometimes too.

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   Warm and spicy, but you can reduce the seasoning for a little less intensity and they'll still taste good.

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   In summer you can barbeque them but they're just as good in winter done in a warm frying pan over high heat.

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   Cut meat across grain in very thin slices.

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   If longer than 3 inches, cut in half.

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   Place in bowl with rest of ingredients and mix well.

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   Cover and chill overnight (or possibly longer for spicier flavor; must be at least 4 hrs).

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    Place meat on rack over barbeque (high heat), one minute each side.

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    Should be brown, not crusty.

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    Or possibly heat large fry pan, toss in meat and cook over high heat two min, stirring occasionally.

* Per serving · 4 servings · Values may vary.