The two most popular cuts of beef for Korean barbecue are cross-cut shortribs (galbee) and thinly-sliced ribeye (bulgogi). However, marinating a whole side of beef, or in this case, a flank steak ,in the same seasonings, grilling, then slicing the grilled steak after cooking is a good way to enjoy Korean barbecue as well. Most Koreans wrap up a slice of beef with a little spoonful of rice and some red pepper sauce in a lettuce leaf, but I usually leave the rice out and double up on the hot sauce.
In a small bowl, combine 1/4 cup soy sauce, 2 Tbsp sesame oil, 1 Tbsp rice wine vinegar, 1 Tbsp sugar, 1/2 tsp. minced ginger, 4-5 minced garlic cloves, and a dash of black pepper.
Place a 2 lb flank steak in a large zipper seal bag, along with the marinade. Let steak marinate for about 30 minutes, turning the bag occasionally to cover all sides.
Grill the marinated flank steak for about 5 minutes per side for medium rare. Remove the steak from the heat and let sit, covered, for at least five minutes. Do not touch, poke or prod it.
Thinly slice the beef across the grain. Serve with whole leaves of red leaf lettuce and goh-choo-jahng (Korean red pepper sauce).