Bogogi (Korean BBQ) Name: lin Bogusky Base: Little Rock AFB Recipe: (Since my husband is a half korean half american, I started developing my Asian cooking skill with my mother-in law. This dish is always his and his friends' favorate! ) 3 pounds beef steak meat, 1 chopped green onion, 3 tbsp soy sauce, 1 tsp salt, 2 tbsp pepper, 1 tbsp sasame seeds, 1/4 cup Asian cooking wine or white wine, 2 tbsp sasame oil, 3 tbsp cooking oil, 1 tbsp korean hot paste (optional), 2 tbsp brown sugar, 1 tbsp chicken stock (powder), 1 bunch roman lettuce. Slice the beef into thin slices (paper like). Combine everything together in a large bowl and marinade in the fridge for about 3 hours at least then heat the frying pan to high heat then cook fast untill the meat changes color. (lower heat will make the meat rejuice and taste dry, hence the high heat would lock the juice inside the meat within very few mins'.) Serve with steamed rice and wrap the BBQ meat in the piece of lettuce.