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1
Lay the thin-sliced beef flat in a single layer and season evenly with fine sea salt on both sides. Leave uncovered for 15 minutes so the salt draws moisture to the surface and begins to work into the flesh, which means the subsequent massage will carry the oil deeper rather than simply coating wet, resistant meat. The surface of each slice will appear faintly moist when the rest is done.
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2
Pour the sesame oil over the salted slices and, using both hands, work it thoroughly into every surface — turn, press, and coat with deliberate movements, firm enough to distribute the oil uniformly but not so aggressive as to tear or compact the flesh. This is where the dish lives or dies: uneven coating leaves exposed patches that will dry and grey under high heat rather than colour and char at the edges, so stop only when every surface carries a continuous, even film. Each slice must smell of raw sesame and show no dull, bare spots.
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3
Season the coated slices with ground black pepper. Allow the beef to rest briefly at room temperature while you bring the grill to its maximum heat, so the chill leaves the meat and the surface stays dry enough to colour quickly rather than steam on contact. Each slice should appear lightly glossed and smell of raw sesame before it goes on.
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4
Grill the slices in a single layer at maximum heat, cooking each side for 60–90 seconds so the fierce heat drives immediate caramelisation at the edges before the interior has time to toughen and turn grey. The correct result is a golden-brown surface with slightly caramelised edges and a faint aromatic char from the sesame oil. Remove each slice the moment the edges show caramelisation — time spent on medium or low heat is not recoverable.
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5
Serve immediately with coarse sea salt and ground black pepper on the side, gireum-jang style. The beef should carry a faint sesame fragrance alongside the char. Eat at once — jumulleok does not hold.