2lbsbeef tenderlointrimmed, and sliced into very thin pieces
2garlic clovesminced
3green onionschopped
1smallyellow onionchopped
2tbspsoy sauce
1tbspsesame oil
1tbspsugar
1/2tbspfresh ground black pepper
1/2tspsmoked paprika
1/2tspcayenne power
1tbspsesame seedstoasted, if desired
1tbspchili pepper
1tbsppeanut oil
FOR THE KIMCHI
1headNapa cabbagecoarsely chopped
1cupKosher salt
2quartswater
3/4cuprice wine vinegar
4tbspminced garlic
4tbspminced ginger
3/4cupchopped green onions
5tbspfish sauce
2tbspsugar
3tspgood quality chili powder
1tbspcrushed red pepper
Instructions
START THE BEEF
Place the meat in a medium-sized bowl, and add all the ingredients except for the peanut oil.
Let marinate in the fridge for 24 hours.
MAKE THE KIMCHI
Cut off the base of the cabbage and coarsely chop the remaining leaves.
Place the cabbage in a large bowl.
Dissolve the salt in water and pour the solution over the cabbage.
Make sure the cabbage is completely submerged and let soak for at least 1 hour.
Combine the remaining ingredients in a bowl to make the kimchi sauce.
Drain cabbage.
Pour the sauce over the cabbage.
Transfer the contents of the bowl to a leak-proof bag and place in boiling water for about 30 minutes.(a heavy duty freezer bag works, just don't let it lay on the side of the hot pan).
Remove and cool completely.
PREPARE THE KOREAN BEEF
Heat the peanut oil in a medium skillet over medium high heat.
Add the marinate beef to the pan and cook until medium rare (about 4 minutes), or to medium (about 6 or 7 minutes)