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Korean Fire Meat

This is not a spicy dish even though it's called "fire meat".  I'm going to post the original recipe and then my go-to-crockpot version of it.

Korean Fire Meat

I got this recipe from my friend, Anne Marie, who got it off of Good Things Utah
This is the original recipe

2 - 3 lb beef roast, well trimmed (have butcher slice very thin)
1 c. sugar

3/4 c. soy sauce
2 T. sesame seeds
3 garlic cloves, minced
3 T. sesame oil
1 bunch green onions, thinly sliced

Combine beef and sugar and let stand for 10 minutes. (Pat sugar onto outside of roast)

Combine marinade in mixing bowl.

Pour marinade over meat. Stir to mix and let sit overnight.

Cook in heavy pan or Dutch Oven in small batches over medium-high -- high heat.

Serve over rice as main dish. Or for an appetizer, serve it on Boston lettuce leaves with matchstick carrots and cucumbers.

My crockpot version:

Sprinkle roast with sugar (I use about 1/2 c. instead of 1 c.) and set in crockpot.

Mix marinade and pour over roast:
1.5 T. sesame oil
1/2 c. water or beef broth
3/4 c. soy sauce (you can use less if you'd like, just add more broth/water in place of soy sauce)
3 garlic cloves, minced

Cook on low all day or high for 4 hours. Shred meat. Sprinkle w/ 2 T. toasted sesame seeds and chopped green onion. I serve over rice with steamed broccoli.  

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