Combine soy sauce, water, rice wine, brown sugar, sesame oil, garlic in a bowl.
Marinate the beef overnight.
Heat cast-iron skillet to high heat. When the skillet gets hot, add a little sesame oil.
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:
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:
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:
Layer the baked bread with kimchi slaw and Korean BBQ steak.
Top with scallions.
Serve and enjoy!
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-pre-brands-steak-bruschetta-3-ways/