Meal Kit

Korean BBQ Sirloin Steaks

With Kimchi and Jasmine Rice

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Fish (Anchovy), Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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)

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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Small Bowl
  • 1 Medium Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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.

  2. 2

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Slice white parts of green onions into 1/2” pieces. Slice green parts of green onions thinly on a bias (angle). Mince garlic. Rinse and pat dry sirloin steaks.

  3. 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.

  4. 4

    Make the Kimchi

    Place a small pot with fish sauce and 1/4 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.

  5. 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.

  6. 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.

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