Korean Barbecued Steak with Sticky Rice and Kimchi Recipe
Summary
Preparation Time10 MinCooking Time5 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Sesame seeds | 2 Tablespoon (FOR THE MARINADE:) | |
| Tamari soy sauce | 1/4 Cup (16 tbs) (FOR THE MARINADE:) | |
| Light brown sugar | 2 Tablespoon (FOR THE MARINADE:) | |
| Unseasoned rice vinegar - 1 tablespoon | ||
| Dark sesame oil- 2 tablespoons | ||
| Scallions | 3 (FOR THE MARINADE:) | |
| Garlic | 4 Clove (5gm) (FOR THE MARINADE:) | |
| Ginger | 1/2 Teaspoon, minced (FOR THE MARINADE:) | |
| Hot chile paste, such as sambal sekera or Lingham 's sauce - 1 tablespoon | ||
| Top sirloin - 1 1/2 pounds, cut into 1/2 inch slices about 3 inches long | ||
| Sticky Rice – as needed, cooked | ||
| Kim chee- 1 cup | ||
| Bean sprouts | 1 Cup (16 tbs) (FOR THE GARNISH:) | |
| Serrano chiles - 2, seeded and minced | ||
| Pickled ginger | 2 Tablespoon (FOR THE GARNISH:) | |
| Lettuce leaves - 12 to 16 large | ||
Directions
MAKING
1. In a dry skillet, toast sesame seed over medium-high heat for about 45 seconds to 1 minute until golden brown and shiny; toss continuously.
2. In a mixing bowl, place 1 tablespoon and reserve the rest.
3. To the bowl, put together rest of the marinade ingredients and stir until thoroughly combined.
4. Stir in the sirloin slices in the marinade and let it sit at room temperature for 2 to 3 hours or in the refrigerator overnight (if refrigerating, bring to room temperature before cooking).
5. Prepare the grill.
6. Soak 20 to 24 wooden skewers in water to prevent them from burning up on the grill.
7. Remove the sirloin strips from the marinade.
8. On each skewer, thread a slice of meat and pull them down so they lie flat.
9. Grease the grill lightly with a little sesame oil.
MAKING
10. On the hot, greased grill, place the skewers and grill for 1 to 2 minutes per side so they are cooked on the outside but still rare or medium-rare inside.
SERVING
11. Over a bed of hot rice, serve 1 steak over the top.
12. Sprinkle the reserved toasted sesame seeds over the skewers.
13. In small bowls, serve the garnishing ingredients along with the lettuce leaf.
14. Add small amount of everything in the lettuce leaf, roll up and eat,
1. In a dry skillet, toast sesame seed over medium-high heat for about 45 seconds to 1 minute until golden brown and shiny; toss continuously.
2. In a mixing bowl, place 1 tablespoon and reserve the rest.
3. To the bowl, put together rest of the marinade ingredients and stir until thoroughly combined.
4. Stir in the sirloin slices in the marinade and let it sit at room temperature for 2 to 3 hours or in the refrigerator overnight (if refrigerating, bring to room temperature before cooking).
5. Prepare the grill.
6. Soak 20 to 24 wooden skewers in water to prevent them from burning up on the grill.
7. Remove the sirloin strips from the marinade.
8. On each skewer, thread a slice of meat and pull them down so they lie flat.
9. Grease the grill lightly with a little sesame oil.
MAKING
10. On the hot, greased grill, place the skewers and grill for 1 to 2 minutes per side so they are cooked on the outside but still rare or medium-rare inside.
SERVING
11. Over a bed of hot rice, serve 1 steak over the top.
12. Sprinkle the reserved toasted sesame seeds over the skewers.
13. In small bowls, serve the garnishing ingredients along with the lettuce leaf.
14. Add small amount of everything in the lettuce leaf, roll up and eat,
Chef
