Korean Steak Bites Recipe
Korean BBQ coated sirloin steak cubes served with cucumber, sticky rice and soft poached egg
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak Bites
Cucumber Salad
Sticky Rice
Soft Poached Egg
Method
Steak Bites Preparation
- 1
Marinate the Steak
In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Mix well. Cut the sirloin steak into bite-sized cubes and add it to the marinade. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
- 2
Cook the Steak
Heat a skillet or grill over medium-high heat. Remove steak from the marinade, reserving the marinade. Cook the steak cubes for about 2-3 minutes on each side or until desired doneness. Pour the reserved marinade into the pan and cook for an additional minute until it thickens slightly. Stir in chopped green onions and sesame seeds before serving.
Cucumber Salad Preparation
- 3
Prepare the Salad
In a bowl, combine thinly sliced cucumber, rice vinegar, sugar, salt, and sesame oil. Toss to combine. Let it sit for about 10 minutes to allow the flavors to meld.
Sticky Rice Preparation
- 4
Cook the Sticky Rice
Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes. Drain and add to a pot with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes before fluffing with a fork.
Soft Poached Egg Preparation
- 5
Poach the Eggs
In a pot, bring 4 cups of water to a gentle simmer. Add vinegar to the water. Crack an egg into a small bowl, then gently slide the egg into the water. Repeat with the second egg. Poach for about 3-4 minutes for a runny yolk. Remove the eggs with a slotted spoon and drain on paper towels.