Methods/steps

1. If necessary cut the steak along the grain so that you have 2 to 3 pieces that can be easily handled.  This isn't necessary but it may make it easier if your pan frying and to marinate.
2. Combine all the marinade ingredients.  Put the steak in a 1 gallon freezer bag.  Pour the marinade over the steak and make sure it's coated well.  Remove all the air from the bag and seal it shut.  Marinade in the fridge for 4 to 24 hours.
3. When ready to cook either heat a pan over medium high heat (I use 7 on my electric) or get a grill nice and hot.  Pat the steak dry, season with salt and pepper and cook it over high heat.  In a pan make sure that you leave the meat alone for about 4 or 5 minutes to let it brown.  Same thing on a hot grill.  Turn it and and brown it on the other side.  When it's cooked to your liking, put it on a plate, tent it loosely with foil and let it sit 5 to 10 minutes.  DON"T MESS WITH IT.
4. Bring the marinade up to a boil and simmer for at least 2 minutes.  Then you can serve it along with the meat if you like.  It's also really good spooned over stir fried cabbage or soba noodles.
5. When the meat is done resting cut it in thin slices across the grain and serve.

No Time To Marinade You Korean Barbecue?

That's OK because you can just cook the meat as is but leave it a little more rare then you normally would.  While the meat is resting bring the marinade up to a boil, simmer for 2 minutes and then turn the heat off.  When the meat is sliced put it in the warm marinade and let it sit for a minute or 2.  Then take it and serve with the marinade.  People that have had it this way thing it's great.  It's not as good as the marinated version but it's way better then not having Korean Barbecue.