This easy version of the Korean classic was adapted from Serious Eats

¼ cup soy sauce

2 Tbs. brown sugar

2 Tbs. gochujang (Korean pepper paste)

1 Tbs. sesame oil

1 Tbs. rice vinegar

2 Scallions, chopped

3 cloves garlic, chopped

1 tsp. grated fresh ginger

¼ tsp. freshly ground black pepper

1 lb. steak, thinly sliced against the grain

Mix together the marinade ingredients in a ziplock baggy.  Add the sliced steak and seal the bag after pressing the air out.  Message the bag to coat the meat evenly.  Marinade the meat for ½ to 8 hours in the refrigerator.

To cook, remove the meat from the marinade.  Coat a large skillet with a little oil and saute the meat until browned.  Serve with rice and kimchi.