Bulgogi (Korean BBQ)

1 cup soy sauce
1/2 cup pear juice or white wine
3 tablespoons white sugar
2 tablespoons chopped garlic
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 tablespoon ground black pepper
1 teaspoon mono sodium glutamate (MSG) (I omitted)
1 (2 pound) beef rump roast, sliced into thin strips
1 onion, cut into thin strips

In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and mono sodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

~allrecipes/submitted by WUCHONG KELLER

~My side note:
Very good, smells wonderful! After reading and comparing reviews, I doubled mine as this: 3/4 Cup lite soy sauce, 2 Cups pear juice, 6 Tbl white sugar, 4 Tbl minced garlic, 2 Tbl sesame oil, 2 tsp. sesame seeds (toasted), 1/4 tsp black pepper, 2 pound thinly sliced rump roast, green onions and carrots. (I left out the MSG -yuk). I marinated for 3 hrs (to easily thinly slice the meat, freeze for about 2 hrs). I cooked the pieces in a fry pan with a little oil, for just a few minutes on each side. I made a reduction from the leftover marinade, and served it with some jasmine rice. Next time, I'll tenderize the meat, to make it more soft.