Korean barbecue flank steak skewers with red grapes on a green grape napa cabbage slaw

Mix the marinade: gochujang, soy sauce, sesame oil, rice wine vinegar, brown sugar, minced ginger, garlic, shallot and seeded red pepper, a touch of fish sauce and half a cup of Asian pear. It can be made ahead.

Marinate the beef one to two hours.

Trim the flank steak of extra fat and sinew and slice it very thin against the grain.

Grill on a hot grill, marking three to four minutes per side, turning once.

Thread about 1.5 to 2 ounces of steak per skewer, leaving room at the end, and sear red grapes on the ends of the skewers.

Cut the napa cabbage fine, about four cups, and add green grapes, julienned red pepper and cilantro leaves.

Dress with soy sauce, lime juice, a touch of peanut oil, a pinch of salt and black sesame seeds, and toss at the last second, or ahead for a buffet.

As the skewers come off the grill add two or three cold red grapes to each; serve three per portion on the slaw.