Yakiniku

Method

1. 1 Slice the beef into 4 mm thick slices and do not marinate it before grilling.
2. 2 Yakiniku is a dish where the white meat is grilled and then dipped in sauce, unlike bulgogi where the meat is marinated before grilling.
3. 3 Grate the pear and mix it with soy sauce, mirin, minced garlic, sesame oil, and roasted sesame seeds to make a dipping sauce.
4. 4 Heat the cast iron griddle until very hot, then grill each slice for 40 seconds on each side.
5. 5 Grill the onion rings and zucchini slices together on the grill in the melted beef fat.
6. 6 Dip each slice into the sauce, wrap it in a lettuce leaf, and eat immediately.

With an appliance

• Charcoal grill 40 min

  Grill each slice 8 cm above the charcoal for 80 seconds; the fat will drip onto the charcoal, giving it a smoky flavor.