Japanese Beef Yakiniku

Instructions

1. Prepare the meat
   If the beef is not already thinly sliced, partially freeze it for about 30 minutes to make it easier to slice. Then cut across the grain into thin slices, about 1/8 inch thick.
2. Make the marinade
   In a medium bowl, combine soy sauce, mirin, sake, sesame oil, brown sugar, minced garlic, and grated ginger. Whisk until the sugar is dissolved and all ingredients are well incorporated.
3. Marinate the beef
   Place the sliced beef in a large resealable plastic bag or shallow dish and pour the marinade over it. Massage the marinade into the meat to ensure even coating. Seal the bag or cover the dish and refrigerate for at least 15 minutes, or up to 4 hours for deeper flavor.
4. Prepare the dipping sauce
   In a small bowl, mix together 1/4 cup soy sauce, rice vinegar, and gochujang. Stir until well combined and set aside.
5. Heat the grill
   Preheat a grill, grill pan, or cast iron skillet over high heat until very hot. If using a charcoal or gas grill, make sure the grates are clean and well-oiled to prevent sticking.
6. Grill the beef
   Remove the beef from the marinade, letting excess liquid drip off. Place the beef slices on the hot grill in a single layer, being careful not to overcrowd. Grill for 1-2 minutes per side until nicely browned with slight charring at the edges. The thin slices will cook very quickly.
7. Serve
   Transfer the grilled beef to a serving platter. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with the dipping sauce and steamed rice on the side.