Korean BBQ

Whisk together soy sauce, sesame oil, minced ginger, minced garlic, brown sugar, and sesame seeds in a bowl until sugar dissolves.

Place thinly sliced beef in a shallow dish or resealable bag. Pour marinade over meat, coat well, and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).

Separate red onion into individual layers; halve mushrooms lengthwise. Arrange mushrooms and onion on a plate. Place kimchi and lettuce leaves on separate small plates for serving.

Heat a tabletop Korean BBQ grill, cast-iron skillet, or charcoal grill to high heat (400°F or hot enough that water droplets sizzle immediately).

Remove meat from marinade (discard excess marinade). Arrange slices on the hot grill surface in a single layer. Cook for 1–2 minutes per side until caramelized at the edges; do not overcrowd the pan.

Transfer cooked meat to a serving platter. Working in batches, grill mushroom halves and onion layers until softened and lightly charred, 2–3 minutes per side. Season with salt to taste.

Arrange cooked meat, grilled vegetables, kimchi, and lettuce on the table. Serve with Korean BBQ sauce and ssamjang for dipping. Diners wrap pieces of meat and vegetables in lettuce leaves, add sauce and kimchi, and eat as handheld wraps.