Korean Bbq Steak Recipe
Served with cucumber, sticky rice, and a soft poached egg
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Ingredients
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Steak Marinade
Steak
Cucumber Salad
Sticky Rice
Poached Egg
Method
Marinate the Steak
- 1
Prepare Marinade
In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper. Whisk until the sugar is dissolved.
- 2
Marinate Steak
Place the sirloin steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
Prepare Cucumber Salad
- 3
Mix Ingredients
In a bowl, combine thinly sliced cucumbers, rice vinegar, sugar, sesame seeds, and salt. Toss well to combine.
- 4
Chill
Let the cucumber salad sit in the refrigerator for about 15-20 minutes to allow the flavors to meld.
Cook Sticky Rice
- 5
Rinse Rice
Rinse the glutinous rice under cold water until the water runs clear. Drain well.
- 6
Cook Rice
In a pot, combine rinsed rice and water. Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit for 10 minutes.
Cook Steak
- 7
- 8
Poach Eggs
- 9
Boil Water
In a saucepan, bring water to a gentle simmer. Add vinegar.
- 10
Poach Eggs
Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
Assemble and Serve
- 11
- 12
Garnish
Optional: Garnish with additional sesame seeds and sliced green onions if desired.