Bulgogi beef skewers, grilled scallions

Pasos

1. Cut the beef into thick, even slices, in the direction that will allow them to be folded onto the skewers; pat the meat very dry so the marinade adheres.
2. Prepare the shiitake bulgogi marinade, then coat the beef; let marinate in the fridge until the meat becomes glossy and supple, ideally while the grill comes up to temperature.
3. Trim the roots of the scallions, keep the stalks whole, then season them with neutral oil, salt, and pepper; separate the enoki into tight little clusters and oil them very lightly.
4. Assemble the skewers by alternating folded beef, small clusters of enoki, and white sections of scallion; pack snugly without compressing to let the heat circulate between the pieces.
5. Set up the grill with a zone of glowing direct coals and a gentler indirect zone; the grate is ready when you can only hold your hand briefly over the direct fire and the coals are covered with a fine ash.
6. Sear the skewers over direct coals, without moving them at first, until you get dark marks and a smell of caramelized sugar; turn as soon as the marinade begins to glaze without burning.
7. Slide the skewers to the indirect zone to finish gently: the beef must remain supple to the touch, juicy in the center, with glazed edges; if flames lick the sauce, move immediately away from direct heat.
8. Grill the remaining scallions over direct coals, turning them often, until they are blackened in spots, soft in the center, and smell sweet.
9. Brush the skewers with a light coat of freshly simmered marinade, sprinkle with sesame seeds and finely sliced chili, then serve with the hot grilled scallions.