Pulgogi (Korean Broiled Beef)

I think lots of people may have tried Korean BBQ in a restaurants, but Pulgogi is great for a mid-week meal at home.
Pulgogi Sauce
(adapted Korean Mother's Cooking Notes by Chang Sun-Young)
3 TBS of soup soy sauce (Saeid doesn't like soy sauce so I use this as it is much lighter)
2 TBS sugar
1 TBS honey
2 TBS white vinegar
1 TBS sesame oil
3 TBS chopped green onions or chives
2 cloves minced garlic
1 tps pepper
1/2 tps tahini (or 1 TBS of ground sesame seed, but I think its smother to use tahini)
Mix

The best way to cut thin slices of beef is to frezze it first. Marinate the meat for an hour+.

At this point place the meat on a cookie sheet and cook under the broiler or if you are my mom then just cook in a frying pan for 3 min with all the yummy sauce. Even after my time in Korea I still like to cook Pulgogi this way.
I also made Polow with Korean Wild Rice and enjoyed my Pulgogi with a few kinds of kimshi.