Bulogi - Texas version: This started as a Korean Version of Grilled Beef that Gerry got from another friend in Chicago. We changed it to have more bite. Normally we use venison but about the time we made this batch we found Indian-Pakistani Groceries sell something that is called beef pasanda, which is beef sliced thin parallel to the grain, and that works great for this dish (also great for jerky.) If anyone has a recipe for beef pasanda let us know. I figured this was a good time to repost so you could see the marinade is very close to the kalbi (ribs)

10 pounds of thin sliced beef
1 quart of soy sauce
1/2 quart of pear nectar
2 tsp toasted sesame seeds
2 bunches scallions, chopped
5 Tbsp sesame oil
4 Tbsp chipotle powder
3 Tbsp Garlic paste (can used finely chopped garlic instead - 2 heads)
1 tsp black pepper ground
1 tsp ground ginger, fresh

Mix all the ingredients in a large plastic bag or a sealable container and burp the air out. You should reserve a bit of the sauce to use during cooking in a spray bottle. The meat should be totally covered. Let sit overnight in the frig. Heat a grill to high heat (on a gas grill, we cooked just below the clean setting). Lay the meat out on the grill and cook on both sides until the edges are brown, about 3-5 minutes per side. After turning, spray that side with the marinade mixture you reserved. When both sides are done, the edges should be crisp. Store the cooked meat in a warming pan until served. It can be eaten as is, over rice, or on bread. The boys like the leftovers to reheat at school.