1 lb. chuck roast cut paper thin slices
1 tbsp. crushed toasted sesame seed
1 tbsp. sesame oil
3/4 c. soy sauce
2 cloves of garlic, minced
Dash of pepper
3 tbsp. sugar
5 green onion tops (white parts) chopped

Put the meat in the freezer for about 30 minutes before slicing. Place meat in a large bowl and sprinkle with sugar and press it with hand. Let it stand for 15 minutes. Cut meat across the grain in very thin slices.

Add sesame oil, sesame seed, green onion, garlic and pepper in the soy sauce. Carefully dip a slice of meat at a time into the soy sauce mixture and drip the soy sauce, then put it into another bowl.

After all the meat was dipped into the soy sauce mixture, then pat them down, with your hand.

Cover and chill in the refrigerator for at least 4 hours. To cook, place meat strips on a rack over charcoal and barbecue until brown on each side. Meat should be brown but not crusty. Or if you wish, heat a large frying pan, toss in meat, and cook over high heat until brown, stirring occasionally. Serves 4 to 6.

This dish can be used as appetizer with western foods or as main dish with Korean foods.

This hearty and richly seasoned dish is easy to prepare and loved by many people on both side of the globe.

Sesame seed and sesame oil can be purchased at the local Korean grocers or the Fiesta might have them.