• Makes about 30 bites
• 15 minutes + 30 minutes marinating
• Uses: House SsamJang + Traditional Kimchi

Inspired by the Korean BBQ steak bites party appetizer from Helen of Modern Pepper's Gourmet series. This is our own take.

Ingredients

• 1½ lb sirloin or ribeye, cut into 1-inch cubes
• Marinade: 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 2 grated garlic cloves, 1 tsp grated ginger, 1 tbsp grated Asian pear or apple (optional)
• 30 perilla leaves or small butter lettuce leaves
• Kimchi Club House SsamJang
• ½ cup Kimchi Club Traditional Kimchi, cut into small pieces
• Toasted sesame seeds and thinly sliced scallions
• 1 tbsp neutral oil and toothpicks

Steps

1. Mix the marinade in a bowl, add the steak and toss. Marinate 30 minutes (or up to 4 hours in the fridge).
2. Heat a cast iron skillet over high heat with the oil until it just starts to smoke.
3. Sear the steak in batches, without crowding, about 2 minutes per side for medium. Rest on a plate for 3 minutes.
4. Lay out the leaves. Add a small dab of SsamJang to each, then a piece of steak and a bit of kimchi. Secure with a toothpick.
5. Sprinkle with sesame seeds and scallions and serve.

Vegetarian? Swap the steak for thick-sliced portobello mushrooms. Marinate and sear them the same way.