A classic Korean dish of grilled beef that combines sweet, salty and garlicky flavors. Serve with rice, noodles or wrap in some leaves along with kimchi.
Freeze the beef until it is very firm. About 2 hours works to get it firm depending on the thickness.
While the beef is freezing mince the garlic, grate the ginger, peel and slice the carrots into strips. Measure out the rest of the ingredients for the marinade.
Slice the frozen beef into the thinest strips possible and place in a bowl.
Add the marinade ingredients to the beef and stir for a minute or two until it is well combined. Add just enough water so the beef is completely covered. Wrap the bowl with plastic to cover and refrigerate for about 2 hours.
You can grill the beef quickly or I like to make indoors in a very hot wok. Work in small batches and allow all the juice to evaporate while cooking and the beef will get a nice brown caramelization. Set aside the cooked beef and cook another batch.
Serve with rice and garnish with sesame seeds and slices of green onion. Another option is to wrap the beef in lettuce or serve over rice noodles.