You don't need to go to a Korean BBQ restaurant (or have a Korean grandma) to enjoy this deeply flavorful version of bulgogi — Korean grilled beef. In fact, you can pull it off on a weeknight. The only secret for great salty-sweet flavor is to put the meat in the simple marinade at least 8 hours ahead. We've gone for lean and economical flank steak here instead of the more traditional and pricier short rib. And to keep things extra-easy, we cooked the meat on a grill pan rather than firing up the grill. Add a pot of rice if you'd like a more filling meal, and lettuce leaves if you want to make wraps. The recipe is a Yummly original created by Julia Lee.