Instructions: 1 Korean or Asian pear, peeled and grated, OR 4 tablespoons freshly squeezed lemon juice
2 green onions, white and pale green part, finely minced 3 cloves garlic, crushed and finely chopped 4 walnut halves, finely chopped
2 tablespoons corn syrup
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
1/2 tablespoon freshly ground black pepper Pinch of salt
1 to 5 tablespoons vegetable oil (to oil grill)

Cabbage hearts or lettuce leaves
1 tablespoon coarsely chopped pine nuts, for garnish 1/2 tablespoon sil kochu (dried hot red pepper threads) OR hot red pepper flakes, for garnish

Slice beef across grain into large 1/8 inch thick pieces. In a large bowl, combine marinade ingredients and mix well with spoon. Add beef and, with fingers, massage marinade into meat. Wrap bowl tightly with plastic wrap and marinate in refrigerator for 1 hour.

To grill beef, start coals 30 minutes before cooking, or preheat gas grill.

Lightly brush grilling rack with vegetable oil and set it 4 inches from heat source. Add beef, in batches or all at once, and grill 5-6 minutes a side, or until caramel brown and crusty and to desired doneness. (I grilled mine 2-3 minutes a side.) Repeat if necessary with remaining beef.

To broil beef, preheat broiler. Lightly brush broiler pan with vegetable oil and set it 6 inches from heat source. Add beef, in batches or all at once, and broil 2 minutes a side, or to desired doneness. Repeat if necessary with remaining beef.

To pan-grill, in 12 inch cast-iron or 14 inch non-stick skillet, heat 1 tablespoon vegetable oil over medium-high heat until it begins to smoke. Add beef, in batches or all at once, and cook 2 minutes a side, flattening with spatula to prevent curling. Turn only once. Repeat if necessary with remaining beef. Save pan juices to spoon over beef before serving.

On cutting board, slice beef into bite-size pieces. Make bed of cabbage on individual plates and place beef on top. Garnish with pine nuts and sil kochu. Serve with hot steamed rice.

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