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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.
