Korean BBQ Steak Bruschetta with Kimchi Slaw
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Korean
Serves: 8-10 servings
Ingredients
For the Korean BBQ Steak:
  • 8 oz top sirloin steak
  • ⅓ cup soy sauce
  • ⅓ cup water
  • 1 tablespoon rice wine
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil and more for cooking
  • 2 garlic cloves minced
  • scallions
For the Kimchi Slaw:
  • 1 cup purple cabbage, thinly sliced
  • ¼ cup kimchi, chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons Sriracha
  • salt
For the bread:
  • 8-10 slices French or Italian bread
Instructions
For the Korean BBQ Steak:
  1. Combine soy sauce, water, rice wine, brown sugar, sesame oil, garlic in a bowl.
  2. Marinate the beef overnight.
  3. Heat cast-iron skillet to high heat. When the skillet gets hot, add a little sesame oil.
  4. Add the steak to the skillet. Cook the steak about 4-5 minutes on each side. Set aside and let it cool for about 5 minutes. Slice after cooled down.
For the Kimchi Slaw:
  1. Mix the purple cabbage, kimchi, mayonnaise, Sriracha, and salt in a bowl. Set aside. FAB TIP: The riper the kimchi is, the more acidity it will add, like a vinaigrette.
For the Bread:
  1. Slice bread diagonally into thin slices (about ½ inch) and place on baking sheet. Brush the top with olive oil. Preheat oven to 450 degrees and toast for 5-6 minutes.
Assemble:
  1. Layer the baked bread with kimchi slaw and Korean BBQ steak.
  2. Top with scallions.
  3. Serve and enjoy!
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-pre-brands-steak-bruschetta-3-ways/