It was always a treat when my mum would make this on hectic weeknights, marinating the beef for a few hours while I was at swim practice.

 And then she'd slap these on a hot skillet, filling the house with the nicest type of beef aroma - you know, the one that makes you want to go to Korean BBQ places.

The meat cooked in seconds, and she served it with perilla leaves, rice, and ssamjang (a popular Korean BBQ dipping sauce). It was just beautiful.

However, because my mother is in Korea, she no longer has the opportunity to prepare this dish for me. So I did my best to "grow up" and make this myself. 

To be honest, nothing beats my mother's cuisine, but this is a close second.The goal is to slice the meat as thinly as possible.

Placing the steak in the freezer for 20-30 minutes greatly aids in this process. That manner, the thin pieces of meat may absorb the most amazing marinade in just a few hours.

The hardest part is finished once it has marinated. Throw it in a really hot cast iron skillet or grill pan, and the smoky, sweet-savory charred morsels of meat will send you over the edge.

Serve with rice and a dish of kimchi for a complete dinner. Red leaf lettuce tacos also work well here.

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