4250 gm rump or sirloin beef steaks, at room temperature16green onions125 mlsoy sauce2 tbsprice wine2 tbspbrown sugar4cloves of garlic, finely chopped3 tspsesame oil1 tbspsesame seeds, coarsely crushed1 tspcoarsely ground black peppercornsFor brushing:vegetable oilTo serve:steamed short-grain rice, coriander sprigs, gochujang (Korean chilli bean paste) and soy sauce
Cut steaks in half widthways, then through the middle, to make 16 slices of meat. Using the flat side of a meat mallet, gently pound each piece until 5mm thick, then score flesh 1mm deep in a criss-cross pattern.
Trim 12 green onions to 14cm long and reserve. Chop remaining green onions finely, combine with remaining ingredients in a bowl, add steak and turn to coat well, then cover and refrigerate for 20 minutes.
Char-grill drained steak on a very hot oiled barbecue, in batches, for 30 seconds on each side, then char-grill reserved green onions for 2 minutes on each side or until tender.
Serve bulgogi and onions immediately with steamed rice, scattered with coriander and bowls of gochujang and soy sauce passed separately.