The Perfect Party Appetizer: Korean Beef Bites
Editor’s note: I’m proud to run the cover recipe from Jaden Hair’s just released second book, Steamy Kitchen’s Healthy Asian Favorites. These Korean Beef Bites are sure to be a hit at any party. Be sure to check out my interview with Jaden, in which she dishes all about the book, shares a few photography tips, and updates us on her family. --Jane
Tender steak is seasoned in traditional Korean BBQ bulgogi marinade, sliced thin, and set atop a rice cracker with a healthy dose of kimchi on top. If you’re hosting a party, I would advise you to double this recipe--yeah, it’s that good.
Image: Courtesy of Ten Speed Press
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.
This recipe is reprinted from the book Steamy Kitchen's Healthy Asian Favorites, by Jaden Hair. Courtesy of Ten Speed Press.