Korean Beef Bites
It’s hard to eat just one of these Korean Beef Bites, because they’re full of so much flavor and texture! They’re a great snack or appetizer to serve when entertaining.
These Korean Beef Bites definitely fall under that “easy, quick, and delicious” category, for sure.
If you’re looking for the cliff notes version, basically you make a bulgogi style marinade for the beef, which is a traditional Korean marinade. My mom made this stuff for me all the time growing up. It’s a mixture of soy sauce, sesame oil, garlic, ginger, and a little brown sugar.
You toss thin strips of sirloin steak in the marinade and let it sit for a few minutes.
Quick sear the beef, and layer it onto crispy rice crackers with some kimchi (spicy pickled or fermented cabbage) and some scallions, and then start tossing them back!
Korean Beef Bites
- 1/2 pound flank or sirloin steak
- 1 tablespoon low-sodium soy sauce or gluten-free tamari
- 1 teaspoon brown sugar
- 1/2 teaspoon sesame oil
- 1 clove garlic finely minced
- 1/2 teaspoon freshly grated ginger
- 24 rice crackers
- 1/2 cup prepared kimchi
- 1 green onion very thinly sliced on the diagonal
- Slice the steak as thin as you can into at least 24 pieces. If you are using flank steak, make sure to slice across the grain. In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the steak and mix to coat. Marinate for at least 10 minutes at room temperature or up to 24 hours in the refrigerator.
- Heat a grill pan over high heat. You’ll cook the steak in batches to avoid overcrowding the pan. When the pan is hot, add the steak, and grill 1 to 2 minutes per side, depending on the thickness of your slices.
- To serve, on each rice cracker layer a slice of steak, the kimchi, and garnish with green onion.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.