Namella sez:  Hey-row, fliends. I rould rike to shale most honourable lecipes with fans of flantic lock 'n' loll, the Stupalstars - rawesome, America, number 1!!!

Ingredients:

Marinade:
1 cup of soy sauce (the darker the better, no low-sodium wussies here)
1 cup of room temperature water
1/2 cup of malt syrup or dark corn syrup
1 large onion, pureed in blender
3 cloves crushed garlic (or as much as you can stand)
salt and pepper to taste
3 tablespoons of pineapple juice or orange juice or lemonade or fruit punch or blueberry juice or cranberry juice or just whole blackberries (don't ask)
1 dash of sesame seed oil

Meat:
1 pound of good ribeye steak meat, cut sideways... tell the butcher it's for Korean BBQ; he will know what you mean. If not, just go to the stupid Korean market (there's a big one on Western Ave. and Beverly Blvd.). Try the dogmeat, it's more tender... but not as tender as a fine cut of cat.

Instructions:  In a big-ass bowl, mix all the ingredients, minus the meat. Add meat layer by layer, drizzling each layer with marinade. Continue to do this until you run out of meat. Store in fridge, covered for at least 24 hours. I once left the marinated meat in the fridge for 3 days and I swear it was the best tasting BBQ ever.

Fire up grill and cook away. Try to do it on a BBQ grill or one of those new pans with the mock grill thing so you can get that authentic poor-Korean-cooking-over-open-fire flavor. Serve with white sticky rice and kimchee. Dinner salad with 1,000 Island dressing optional. Iris brand potato salad in the giant milk carton is good too.