Korean BBQ Sirloin Steaks

With Kimchi and Jasmine Rice

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Fish, Soy

A note about serious food allergies

Ever thought about making your own kimchi? You’ll do just that in this Korean BBQ-inspired dish, which uses sirloins as the main protein and rice because duh. It’s got all the best flavors: mirin, soy, ginger, and red pepper. We even use fish sauce, which is surprisingly un-fishy. Expand your flavor horizons, and don’t forget the soju for an authentic Korean experience!

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • 4 Green Onions
  • 2 Garlic Cloves
  • 2 Sirloin Steaks
  • 2 tsp. Chopped Ginger
  • Info
    1 fl. oz. Soy Sauce - Gluten-Free
  • ½ fl. oz. Mirin
  • ⅓ oz. Light Brown Sugar
  • Info
    ½ fl. oz. Fish Sauce
  • Info
    1 Tbsp. Gochujang Red Pepper Paste
  • 3 oz. Slaw Mix
  • Nutrition (per serving)

  • Calories
    0
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Small Bowl
  • 1 Medium Pan
  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring medium pot with 1 cup water and rice to a boil. Once boiling, lower to simmer, cover, and cook 20 minutes. Remove from heat and let sit covered for 10 minutes.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Slice white parts of green onions into ½” pieces. Slice green parts of green onions thinly on a bias (angle). Mince garlic. Rinse and pat dry sirloin steaks.

  • Step 3 - Marinade the Steaks
    3

    Marinade the Steaks

    In a medium bowl, combine garlic, ginger, soy sauce, mirin, brown sugar, and a pinch of salt and pepper. Mix thoroughly then add steaks and completely cover with marinade. Allow to marinade for a minimum time of 10 minutes.

  • Step 4 - Make the Kimchi
    4

    Make the Kimchi

    Place a small pot with fish sauce and ¼ cup water over medium-high heat. Stir in the gochujang chili sauce. (If you prefer mild spice, add 1 tsp. gochujang. For medium spice, add 2 tsp. gochujang and for hot, add entire amount.) Once boiling, add slaw mix and white parts of green onions. Cook 2 minutes, then remove to a small bowl. Refrigerate.

  • Step 5 - Cook the Steaks
    5

    Cook the Steaks

    Heat 1 tsp. olive oil in a medium pan over medium heat. Add steaks and cook 4 minutes per side or until internal temperature reaches 145 degrees. While cooking steaks, spoon excess marinade over steaks to glaze them and allow infusion of flavor. Rest steaks at least 5 minutes after cooking.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Divide jasmine rice between 2 plates. Nestle a steak against the rice. Place kimchi either atop steak or on side in a small dish. Garnish with green parts of green onion.